Spinach-Artichoke Chicken

Adapted from a recent Home Chef recipe that was a total hit for Andrew! I’m changing a few things that I believe will make it better. Also I rediscovered how good roasted broccoli is and that I can get great results in the oven (I am in the habit of grilling it along with steak). The Home Chef kit included radishes to roast which I felt was odd only because I’m only familiar with eating them raw. They were ok but I’m not a big radish lover anyhow so skip them! Maybe toss in some carrots for starch and do away with my rice suggestion. Be creative!

For two:

Preheat the oven to 400.

Cut up a head of broccoli into bite size pieces, rough chop 2 or more cloves of garlic, toss with olive oil, salt & pepper, maybe other spice you’d like and bake for 20 min. When it comes out it is so good you’ll be snacking on it right away while finishing the rest. Cue: let hungry kid also start here. 

2 nice chicken breasts (on the smaller side, some can be huge plus you are putting topping on)

Cook them per your usual method in an oven proof skillet but don’t cook thoroughly through since they go in the oven to finish with the topping. Think hot, quick brown on both sides then top with cheese mixture.

2 oz or small bag of baby spinach (you could use frozen, thawed, squeezed dry)

Cook the spinach in a splash of olive oil, salt & pepper, to wilt. Combine with:

1 oz softened cream cheese (if from a bar you can measure it) light is optional, you won’t notice 

2 oz shredded mozzarella or I would try feta! 

2 oz artichoke hearts, marinated optional, chopped 

Put mix on chicken and bake until nice and melted. Careful not to overcook the chicken. 

Optionally have a small amount of brown rice on the side. I discovered recently that it’s so easy to make and freeze. Or make it and refrigerate a few days. Use quality rice that takes a long time to cook and you will be so happy to pull it from the freezer, microwave and viola!