Cut broccoli florets into large bite-sized pieces, if necessary.

Trim and 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.

Toss broccoli florets and radishes with 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Massage oil into broccoli.

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.

Place a medium oven-safe pan over medium heat. Add 1 tsp. olive oil, spinach, and garlic to hot pan. Stir occasionally until spinach is wilted, 1-2 minutes.

Remove from burner. Transfer spinach to a mixing bowl. Add artichokes, mozzarella, cream cheese, 1/4 tsp. salt, and 1/4 tsp. pepper and stir until incorporated. Set aside.

Wipe pan clean and reserve.

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, and cook undisturbed, 2 minutes.

Remove pan from burner. Chicken will finish cooking in a later step.

Carefully, spoon spinach-artichoke mixture evenly 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, 8-12 minutes.

Be careful when removing pan from oven; handle will be hot!

Plate dish as pictured on front of card. Bon appétit!