Categories: Meals
Ingredients
- 1 oz. Light Cream Cheese
- 8 oz. Broccoli Florets
- 5 oz. Radish
- 2 oz. Artichoke Hearts
- 2 Garlic Cloves
- 2 Boneless Skinless Chicken Breasts
- 2 oz. Baby Spinach
- 2 oz. Shredded Mozzarella
Directions
-
Preheat oven to 450 degrees. Set cream cheese on counter to soften.
- Spinach-Artichoke Chicken with roasted broccoli and radishes
- 1
- Prepare the Ingredients
- Cut broccoli florets into large bite-sized pieces, if necessary. Trim and slice radish into ¼" rounds. Drain and rinse artichokes. Squeeze out liquid and coarsely chop. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
- Place a medium oven-safe pan over medium heat. Add 1 tsp. olive oil and spinach to hot pan. Stir occasionally until wilted, 1-2 minutes. Transfer spinach to a mixing bowl. Add artichokes, mozzarella, cream cheese, ¼ tsp. salt, and ¼ tsp. pepper to bowl with spinach and stir until incorporated. Set aside. Wipe pan clean and reserve.
- Toss broccoli florets, radish, garlic, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast until broccoli is tender and lightly browned, 12-15 minutes. While vegetables roast, sear 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, cook undisturbed 2 minutes, and remove pan from burner. Chicken will finish cooking in a later step. Carefully, spoon spinach-artichoke mixture onto top of chicken breasts.
- Place pan in oven and roast until spinach-artichoke mixture is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Be careful when removing pan from oven; handle will be hot! Plate dish as pictured on front of card. Bon appétit!