Meal Kit
Culinary Collection
Spinach Artichoke-Stuffed Chicken
with green beans amandine
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Ryan Pugh
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. Green Beans
- 1 Lemon
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2 oz. Cream Cheese
- 2 oz. Artichoke Hearts
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Lemon Garlic Butter
- ½ oz. Baby Spinach
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½ oz. Roasted Sliced Almonds
- 1 tsp. Garlic Pepper
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) A3KR6RO6
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Calories590
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Carbohydrates21g
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Net Carbs14g
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Fat36g
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Protein47g
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Sodium1610mg
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
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Trim ends off green beans, if necessary.Coarsely chop spinach.Coarsely chop artichokes. -
2 Prepare the Chicken
In a mixing bowl, thoroughly combine softened cream cheese, 2 tsp. lemon juice, spinach, artichokes, Parmesan, a pinch of salt, and 1/4 tsp. pepper. Set aside.
Pat chicken dry and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest end of chicken breast. Cut should be deep enough to stuff with spinach-artichoke mixture. Repeat with second chicken breast.Fill chicken evenly with spinach-artichoke mixture. If chicken breast is misshapen, gently press to flatten. Season one side with garlic pepper. -
3 Cook 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, seasoned-side down first. Cook until browned, 2-3 minutes per side.Remove from burner. Transfer pan to hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, continue recipe. -
4 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and stir occasionally, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner. Stir in softened butter and a pinch of salt. -
5 Finish the Dish
Plate dish as pictured on front of card, topping green beans with almonds. Squeeze lemon wedges over green beans to taste. Bon appétit!
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