Spinach Artichoke Chicken (Print Version)
# Ingredients:
→ Vegetables
01 -
1 medium onion, chopped into tiny pieces
02 -
Fresh parsley, minced (optional)
03 -
3 garlic cloves, minced finely
04 -
1 large spaghetti squash (3-4 pounds)
05 -
1 (14-ounce) can artichoke hearts, quartered after draining
06 -
4 cups spinach leaves, thinly cut
→ Oils & Fats
07 -
3 tablespoons butter, salted
08 -
4 tablespoons avocado oil (split)
→ Seasonings
09 -
1 tablespoon Italian seasoning mix
10 -
2 ¾ teaspoons salt (split)
11 -
1 teaspoon freshly ground pepper (split)
→ Dairy
12 -
½ cup full-fat milk
13 -
4 tablespoons cream cheese
14 -
¾ cup broth (chicken)
15 -
Grated Parmesan (optional)
16 -
1 cup mozzarella, shredded
17 -
1 (5.3-ounce) plain Greek yogurt, full-fat
→ Proteins
18 -
1 pound boneless chicken breasts
→ Baking Essentials
19 -
2 tablespoons standard all-purpose flour
# Instructions:
01 -
Set the oven to 425°F. Slice the squash in half down the length and scoop out the seeds. Pour 2 tablespoons of avocado oil over the squash, covering all sides. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper. Line a baking tray with parchment paper.
02 -
Put the squash with the cut side down on the lined tray. Roast for 45-60 minutes until the inner flesh is soft and caramelized at the edges. Let it rest for 10-15 minutes to cool, then scrape the strands loose with a fork.
03 -
Slice each chicken breast into 4 portions and flatten with a mallet to about 1 inch thick. In a bowl, mix together ¾ teaspoon salt, Italian seasoning, and ¼ teaspoon black pepper, then coat both sides of the chicken evenly.
04 -
Warm the last 2 tablespoons of avocado oil in a skillet over medium heat. Put the chicken in and cook each side for 5-6 minutes until golden and fully cooked (165°F inside). Let cool for 5-10 minutes, then dice into small cubes.
05 -
Melt the butter in the skillet. Toss in the onion and cook for about 3-4 minutes until it softens and turns clear. Stir in the minced garlic and cook for another 30 seconds until you can smell it.
06 -
Turn the heat to medium-low and add the flour, stirring until paste-like. Slowly add the broth and milk, a little at a time, mixing constantly. Keep it simmering for around 5 minutes until it's thicker.
07 -
Add cream cheese, yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper, mixing until smooth. Toss in the spinach leaves, diced chicken, and artichoke hearts. Let it simmer for 4-5 minutes so the spinach wilts.
08 -
Switch the oven to broil mode. Fill each half of the cleaned squash with some of the sauce mixture, spreading it evenly. Sprinkle ½ cup mozzarella cheese over the top of each and broil for about 3-5 minutes until bubbly. Add parsley and Parmesan for garnish if you like.
# Notes:
01 -
Microwave the squash with holes poked in the skin for 5 minutes to make cutting easier.
02 -
Use low-fat Greek yogurt if you want a lighter option.
03 -
Prepare the squash and filling up to a day ahead for faster assembly.