Meal Kit

Spinach-Artichoke Chicken

with roasted broccoli and zucchini

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

  • Under %{max_calories} calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

An appetizer no more! We've made it before with pasta, but now we're smothering the gooey, creamy spinach-artichoke dip you love from many an appetizer platter on a succulent chicken breast. Roasted for that golden-brown mozzarella top and served with broccoli and zucchini on the side, this is a calorie- and carb- conscious meal that packs the flavor in every bite.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 6 oz. Broccoli Florets
  • 1 Zucchini
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Light Cream Cheese
  • 1 oz. Artichoke Hearts
  • ½ oz. Baby Spinach
  • 2 Garlic Cloves

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    13g
  • Net Carbs
    9g
  • Fat
    24g
  • Protein
    47g
  • Sodium
    1680mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using NY strip steak, follow same instructions as chicken in Steps 1, 4, and 5, searing until browned, 2-3 minutes per side, then adding topping and roasting until steak reaches minimum internal temperature, 9-11 minutes. Rest, 3 minutes. Halve to serve.

  • If using sirloin steaks, follow same instructions as chicken in Steps 1, 4, and 5, searing until browned, 2-3 minutes per side, then adding topping and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Cut broccoli florets into large bite-sized pieces, if necessary.

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.

    Drain artichokes. Squeeze out liquid and coarsely chop.

    Mince garlic.

    Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Roast the Vegetables

    Place broccoli and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil, salt, and pepper into vegetables.

    Spread into a single layer. Roast in hot oven until tender and lightly browned, 15-18 minutes.

    While vegetables roast, make topping.

  3. 3

    Make the Topping

    Place a medium oven-safe non-stick pan over medium heat. Add 1 tsp. olive oil, spinach, and garlic to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

    Remove from burner. Transfer spinach to a mixing bowl. Stir in artichokes, mozzarella, softened cream cheese, 1/4 tsp. salt, and 1/4 tsp. pepper until combined. Set aside.

    Wipe pan clean and reserve.

  4. 4

    Sear and Top the Chicken

    Return pan used to wilt spinach to medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until browned, 3-4 minutes.

    Flip chicken, and cook undisturbed, 2 minutes.

    Remove pan from burner. Chicken will finish cooking in a later step. Carefully, spread topping evenly onto chicken.

  5. 5

    Roast Chicken and Finish Dish

    Place pan in hot oven and roast until topping is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

    Be careful when removing pan from oven; handle will be hot!

    Plate dish as pictured on front of card. Bon appétit!

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