Meal Kit
Culinary Collection
Spinach & Artichoke-Stuffed Chicken
with green beans amandine
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- GLP-1-Friendly
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
- 2 oz. Artichoke Hearts
- 2 oz. Cream Cheese
- 1 oz. Shredded Parmesan Cheese
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Baby Spinach
- ½ oz. Roasted Sliced Almonds
- 1 tsp. Garlic Pepper
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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Calories600
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Carbohydrates22g
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Net Carbs16g
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Fat36g
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Protein48g
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Sodium1620mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
- 1 Large Non-Stick Pan
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 antibiotic free chicken, follow same instructions.
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1 Prepare the Ingredients
Trim ends off green beans, if necessary.
Coarsely chop spinach.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely chop artichokes. -
2 Prepare the Chicken
In a mixing bowl, combine softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper. Set aside.
Pat chicken dry and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest end of chicken breast. Cut should be deep enough to stuff with spinach-artichoke mixture.Fill chicken evenly with spinach-artichoke mixture. If chicken breast is misshapen, gently press to flatten.Season one side with garlic pepper. -
3 Cook the Chicken
Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan, seasoned-side down first. Cook until browned, 2-3 minutes per side.Remove from burner.Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Alternatively, skip roasting. Reduce heat to medium-low, cover, and let cook until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While chicken cooks, continue recipe. -
4 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan. Stir occasionally, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. Stir in softened butter and a pinch of salt. -
5 Finish the Dish
Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over to taste. Bon appétit!
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