All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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 radish on the side, this is a calorie- and carb- conscious meal that packs the flavor in every bite.
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut broccoli florets into large bite-sized pieces, if necessary.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Drain artichokes. Squeeze out liquid and coarsely chop.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Roast the Vegetables
Toss broccoli florets and zucchini with 2 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Massage oil into vegetables.
Spread into a single layer and roast in hot oven until broccoli is tender and lightly browned, 15-18 minutes.
While vegetables roast, make spinach-artichoke mixture.
Make the Spinach-Artichoke Mixture
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. Add artichokes, mozzarella, cream cheese, ¼ tsp. salt, and ¼ tsp. pepper and stir until incorporated. Set aside.
Wipe pan clean and reserve.
Sear 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, and cook undisturbed, 2 minutes.
Remove pan from burner. Chicken will finish cooking in a later step.
Carefully, spoon spinach-artichoke mixture evenly onto top of chicken breasts.
Roast Chicken and Finish Dish
Place pan in oven and roast until spinach-artichoke mixture 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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