Prep & Cook Time: 30-40 minutes
Spice Level: Not Spicy
Serves: 2

Spinach Artichoke Chicken w/ Roasted Broccoli & Radishes

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).