Meal Kit
Spinach-Artichoke Chicken
with roasted cauliflower 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 carbsOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Nigel Palmer
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic meal kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
- 1 Zucchini
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1 oz. Cream Cheese
- 1 oz. Artichoke Hearts
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1 oz. Shredded Mozzarella
- ½ oz. Baby Spinach
- ½ tsp. Garlic Salt
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) zPakMZOv
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Calories420
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Carbohydrates14g
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Net Carbs10g
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Fat22g
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Protein43g
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Sodium1440mg
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 filets mignon or sirloin steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Break cauliflower into bite-sized pieces.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.Drain artichokes. Squeeze out liquid and coarsely chop.Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Roast the Vegetables
Place cauliflower and zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and 1/4 tsp. pepper. Spread into a single layer.
Roast in hot oven until tender, 18-22 minutes.While vegetables roast, continue recipe. -
3 Make the Topping
Place a medium oven-safe non-stick pan over medium heat. Add 1 tsp. olive oil and spinach to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.
Remove from burner. Transfer spinach to a mixing bowl. Stir in artichokes, shredded cheese, softened cream cheese, 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 to hot pan. Cook undisturbed until browned on one side, 3-4 minutes.
Flip chicken and cook undisturbed, 2 minutes.Remove from burner. Chicken will finish cooking in a later step. Carefully spread topping evenly over chicken. -
5 Roast Chicken and Finish Dish
Transfer chicken to hot oven and roast until topping is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.
Carefully remove from oven. Pan handle will be hot! Use an oven mitt.Plate dish as pictured on front of card. Bon appétit!
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