Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories586.9 kcal (29%)
Total Fat29.3 g (42%)
Carbs39.1 g (15%)
Sugars4.6 g (5%)
Protein42.3 g (85%)
Sodium647.1 mg (32%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Quinoa
Spinach-Artichoke Chicken:
8 ozCheese mozzarella
shredded
4 clovesGarlic
chopped
16 ozArtichoke hearts frozen
or canned, chopped
2 TbspOil
cooking
10 ozBaby spinach
6 TbspMayonnaise
2 lbsChicken breasts
boneless and skinless, halved
1Lemons
wedges
Foil
for roasting
2 Tbspbutter
1 cupPanko breadcrumbs
Green Beans
Instructions
prep
Step 1
Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Cover and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Step 2
Green beans / Cheese / Garlic / Artichoke hearts - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done 5 days ahead)
Step 3
Make artichoke topping - Heat a large saute pan with cooking oil (portion for chicken) over medium-high heat. Add garlic and artichoke hearts to heated oil. Saute until garlic is fragrant, ~1 minute. Add spinach and a pinch of salt. Saute until spinach is wilted and most of the liquid has cooked off, 3 to 4 minutes. Transfer spinach mixture to a mixing bowl and allow to cool slightly. Stir in mayonnaise and cheese. Season with some salt and pepper if needed. If making ahead, cool completely and store in the refrigerator. (Can be done up to 5 days ahead)
Step 4
Chicken - Slice in half to thin and season with some salt and pepper. (Can be done 1 day ahead)
Step 5
Lemons - Prep as directed.
Make
Step 6
Heat oven to 425F / 218C degrees. Line a large, rimmed baking sheet with foil and brush with some oil or coat with cooking spray.
Step 7
Toss green beans with cooking oil (portion for beans) and season with some salt and pepper. Spread out onto one half of the baking sheet (use two baking sheets if beans and chicken won’t fit comfortably on one).
Step 8
If artichoke topping was made ahead, warm it briefly in the microwave just to take the chill off (~20-30 seconds) and give it a stir.
Step 9
Lay chicken breast halves on the other side of the baking sheet and spread spinach-artichoke mixture evenly over top of the chicken.
Step 10
Melt butter briefly in the microwave (~10-15 seconds) and stir in panko. Spread crumb mixture over the tops of the chicken breasts, pressing crumbs gently to keep them in place.
Step 11
Bake until chicken is cooked through (165F / 74C degrees) and green beans are tender, 13 to 18 minutes. Remove from oven and toss beans with lemon juice.
Step 12
If quinoa was made ahead, warm it in the microwave.
Step 13
Divide chicken among serving plates. Serve chicken with green beans and quinoa on the side and lemon wedges to squeeze over chicken. Enjoy!
Notes
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