Meal Kit
Culinary Collection
Creamy Spinach and Artichoke-Stuffed Chicken
with rosemary garlic Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
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2 oz. Cream Cheese
- 1 oz. Artichoke Hearts
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1 oz. Shredded Parmesan Cheese
- ½ oz. Baby Spinach
- 2 Garlic Cloves
- 1 tsp. Garlic Pepper
- 1 Rosemary Sprig
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) BqBvY0qm
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Calories470
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Carbohydrates18g
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Net Carbs12g
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Fat24g
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Protein46g
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Sodium1350mg
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
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Stem and mince rosemary.Coarsely chop artichokes.Coarsely chop spinach.Mince garlic.In a mixing bowl, combine softened cream cheese, spinach, artichokes, shredded cheese, and a pinch of salt and pepper. Set aside. -
2 Prepare the Chicken
Pat chicken dry and lay on a clean cutting board.
Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so protein remains in one piece. Open meat as you would a book.Divide spinach-artichoke mixture evenly between chicken, placing in center. Fold chicken in half over filling and season both sides with garlic pepper. -
3 Start the Chicken
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.Remove from burner. -
4 Finish the Chicken
Flip chicken.
Transfer to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While chicken roasts, continue recipe. -
5 Cook Brussels Sprouts and Finish Dish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and 2 Tbsp. water to hot pan. Cover and cook until slightly tender, 5-6 minutes.Uncover and add garlic, 1/2 tsp. rosemary, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until Brussels sprouts are browned and tender, 5-7 minutes.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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