Spinach Artichoke Chicken w/ Roasted Broccoli & Radishes

Directions:

Before you Cook

• Preheat oven to 400 degrees.
• Set cream cheese on counter to soften
• Rinse produce and pat dry
• Prepare baking sheet with foil and cooking spray

Prepare the Ingredients

• Cut Broccoli Florets into large bite-sized pieces (if necessary).
• Trim & Slice radishes into 1/4″ rounds
• Mince Garlic
• Drain and rinse artichokes.  Squeeze out liquid and coarsely chop.
• Pat chicken breasts dry and season both sides with 1/4 tsp salt and 1/4 tsp pepper.

Roast the Vegetables

• Toss broccoli florets, radishes, and garlic with 2 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on baking sheet w/ foil and cooking spray.
• Spread into a single layer and roast in hot oven until broccoli is tender and lightly browned (17-20 minutes).
• While vegetables roast, make spinach-artichoke mixture.

Spinach Artichoke Mixture

• Place a medium oven-safe pan over medium heat. Add 1 tsp olive oil and spinach in hot pan.
• Stir occasionally until wilted, 1-2 minutes.
• Remove from burner.  Transfer spinach to a mixing bowl.  Add artichokes, mozzarella, cream cheese, 1/4 tsp salt, 1/4 tsp pepper and stir until mixed.  Set aside.
• Wipe pan clean and reserve.

Sear the Chicken

• Return pan used to wilt spinach to a medium-high heat. Add 1 tsp olive oil and chicken breasts in a hot pan.
• Cook until browned, 3-4 minutes.
• Flip and cook, 2 minutes.
• Remove pan from burner, Chicken will finish cooking in a later step.
• Carefully spook spinach artichoke mixture evenly onto top of chicken breasts.

Roast Chicken & 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 depending on thickness of chicken).