Spinach and Artichoke Hasselback Chicken

This light and nutritious protein packed dish serves up bold Greek flavors with garlicky spinach, artichokes, Herbs de province and crumbled feta. Add a squeeze of some fresh lemon juice and enjoy!

Servings 4

Prep Time: 10

Cook Time: 30

Servings: 4

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients

4 cups baby spinach
3 garlic cloves, minced 5 tsp olive oil
1 tsp salt
Fresh cracked black pepper
4 Just Bare Skinless Chicken Breasts
2 tsp Herbs de Provence or dried oregano
1 can artichoke hearts, drained and cut into small pieces
2 oz crumbled feta
1 lemon, halved

Amount Per Serving
Calories 338
% Daily Value*
Total Fat 15g		19%
	Saturated Fat 4g	20%
Sodium 745mg		32%
Total Carbohydrate 3.5g		1%
Protein 46g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Preheat the oven to 375°F.
Preheat a small pan on medium heat and add 1 tsp of olive oil.
Add garlic and toast until fragrant – about 2-3 minutes. Add spinach and cook for an additional 4-5 minutes until wilted. Season with ⅛ tsp of salt and black pepper. Remove from heat.
Prepare the chicken by laying breasts on a cutting board and with a sharp knife make incisions along the chicken ½ of the way through to create a ‘hasselback’.
Coat each chicken breast with approximately 1 tsp of olive oil, ⅛ tsp kosher salt, ½ tsp of Herbs de Provence or dried oregano, and a few cracks of fresh pepper. Rub in between each slit to season thoroughly.
Next, add a small amount of cooked spinach and artichoke pieces in between each slit in the chicken.
Place stuffed chicken breasts on a parchment or foil-lined oven-safe dish, top with 5 oz of crumbled feta – more can be added if desired.
Bake for 25-30 minutes until the chicken reaches a minimum internal temperature of 165°F.
Finish the chicken with a squeeze of lemon juice and serve.

Tips

Add a pinch of crushed red pepper flakes when cooking the spinach.