Meal Kit
Spinach-Artichoke Chicken
with roasted broccoli and zucchini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
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
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2 oz. Shredded Mozzarella
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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.
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Nutrition (per serving)
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Calories450
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Carbohydrates13g
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Net Carbs9g
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Fat24g
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Protein47g
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Sodium1680mg
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
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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.
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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.
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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 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 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 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 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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