Artichoke and Spinach Chicken Breast
Who says an appetizer can’t evolve into an entrée? Our kitchen got creative and reshaped the traditional recipe for artichoke and spinach as a main course. First, we added a juicy piece of grilled chicken breast to provide plenty of protein. Then, we added a side of asparagus and pearl onions. For the final touch, a serving of tomato butter adds just the right amount of acidity to balance out the richness of the artichoke dip.
Nutrition Per Serving
Ingredients
Allergens: Milk, EggsBoneless Chicken Breast with Rib Meat
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Asparagus
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Artichokes
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Sour Cream
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Cream Cheese
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Pearl Onions
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Olive Oil
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Parmesan Cheese
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Unsalted Butter
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Avocado Oil Mayonnaise
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Parsley
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Spinach
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Crushed Tomatoes
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Basil
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Sea Salt
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Italian Seasoning
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Granulated Garlic
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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