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Spinach Artichoke Stuffed Chicken Breasts

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I recently shared these Spinach and Artichoke Stuffed Chicken Breasts on my Instagram feed, but I had to share them here too so you can easily refer back in the future. They are SO incredibly easy and sooo tasty. My two main criteria for recipes. ; )

If you are an ALDI shopper like me, I highly recommend picking up their Spinach Artichoke Tzatziki made with Greek Yogurt. It is freaking amazing. We usually just snack on it with crackers or pretzel crisps, but I had the idea to stuff it in some chicken breasts and it turned out beautifully!

This is totally up to you, BUT, this is what we served it with and it was a great combo. I made some roasted carrots (tossed in avocado oil, salt and pepper, chili powder, garlic powder & roasted at 400 degrees F for 30 minutes; tossed halfway through) and served along with a 90-second quinoa & brown rice microwaveable mix, also from ALDI.

This whole dinner came together in around 30 minutes and it was super satisfying. We even had leftovers for the next day!

Further Food Commentary:

Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.

By Anna Lee

Spinach Artichoke Stuffed Chicken Breasts

  • Prep Time:10 Minutes
  • Cook Time:20 Minutes
  • Servings: 4

Ingredients

1 lb chicken breasts boneless, skinless

6 tablespoons spinach artichoke dip

Salt and pepper to taste

1/2 teaspoon Italian seasoning

1/2 teaspoon paprika

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Season chicken breasts to taste (on both sides) with salt and pepper, Italian seasoning and Paprika.
  3. Very carefully slice the chicken breasts open from the side using a sharp knife, but don’t cut all the way through. Also, watch your hands!
  4. Scoop approximately 2 Tbsp of spinach artichoke dip into the center of the sliced chicken breasts, or as much as you can fit without it spilling out too much.
  5. Secure them shut with toothpicks. Place chicken breasts on a prepared baking sheet and transfer into the preheated oven to cook for about 20 minutes, or until internal temperature of 165 F is reached.
  6. Serve hot! Enjoy with desired sides.
  7. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Preheat oven to 400 degrees Fahrenheit. Season chicken breasts to taste (on both sides) with salt and pepper, Italian seasoning and Paprika. Very carefully slice the chicken breasts open from the side using a sharp knife, but don’t cut all the way through. Also, watch your hands! Scoop approximately 2 Tbsp of spinach artichoke dip into the center of the sliced chicken breasts, or as much as you can fit without it spilling out too much. Secure them shut with toothpicks. Place chicken breasts on a prepared baking sheet and transfer into the preheated oven to cook for about 20 minutes, or until internal temperature of 165 F is reached. Serve hot! Enjoy with desired sides. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition Information

Per Serving: Calories: 164; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 76 mg; Sodium: 244 mg; Potassium: 420 mg; Carbohydrate: 2 g; Fiber: 1 g; Sugar: 1 g; Protein: 25 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 201%; Iron: 1%; Calcium: 39%;

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