Meal Kit
Culinary Collection
Spinach Artichoke-Stuffed Chicken Breast
with green beans almondine
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
"Dip" is either a delicious spread to put on crackers or chips, or it's a toxic substance that kills ink-based life forms. (Throwing that in there for all you Roger Rabbit fans.) Spinach artichoke dip is definitely in the first category, emphasis on "delicious." And all that deliciousness is extra special folded into a succulent chicken breast. This dip is divine. (Avoid that other one if you're a cartoon.)
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
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2 oz. Light Cream Cheese
- 2 oz. Artichoke Hearts
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
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½ oz. Sliced Almonds
- ½ oz. Baby Spinach
- 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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Calories580
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Carbohydrates22g
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Net Carbs15g
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Fat34g
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Protein48g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick 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
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1 Prepare the Ingredients
Halve lemon lengthwise. Quarter one half into wedges and juice the other half.
Trim ends off green beans.Coarsely chop spinach.Coarsely chop artichokes. -
2 Prepare the Chicken Breasts
In a mixing bowl, thoroughly combine softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper.
Pat chicken breasts 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 artichoke-spinach mixture. Repeat with second chicken breast.Fill chicken breasts evenly with artichoke-spinach mixture. If chicken breast is misshapen, gently press to flatten. Season one side with garlic pepper. -
3 Cook the Chicken Breasts
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, seasoned side down. Cook undisturbed until browned, 2-3 minutes per side.
Remove from burner. Transfer pan to hot oven and roast until chicken breasts reach a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken breasts cook, 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 and cook, 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 and 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 green beans to taste. Bon appétit!
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