Spinach & Artichoke Chicken
Low FODMAP Spinach Stuffed Chicken
Rated 5.0 stars by 1 users
Servings
5
Prep Time
15 minutes
Cook Time
30 minutes
This Green Fusion Spinach and Artichoke Stuffed Chicken is the perfect mix of creamy, tangy and savoury, all wrapped inside tender, juicy chicken breasts. Each piece is seasoned with Friendly Blends Green Fusion, our low FODMAP chicken seasoning that delivers bright flavour without onion or garlic in sight.
Naturally gluten free and low FODMAP, this recipe is as gentle on the stomach as it is delicious. Serve with golden roasted potatoes and fresh steamed broccoli for a complete, nourishing meal. With Friendly Blends, you can create bold, flavour-packed dinners that are stress free, gut friendly and loved by everyone at the table.
Ingredients
- 2 tbsp olive oil
- 5 boneless, skinless chicken breasts
- 225g lactose-free cream cheese, softened
- 1 cup baby spinach, finely chopped (or 100g frozen spinach, thawed and drained)
- 120g canned artichokes in brine, rinsed, drained, and chopped
-
1 tbsp Friendly Blends Green Fusion
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lemon, juiced and zested
- 4–5 medium potatoes, diced into bite-sized chunks
- 2 tbsp olive oil
-
2 tbsp Friendly Blends Green Fusion
- Pinch of salt
-
1 medium head of broccoli, cut into florets
Spinach-Artichoke Filling
For Roasted Potatoes
To serve
Directions
Preheat oven to 180°C.
Place diced potatoes in a large bowl. Drizzle with olive oil, sprinkle over Green Fusion and salt, and toss to coat evenly. Spread onto a baking tray in a single layer. Roast for 30–40 minutes, turning halfway, until golden and cooked through.
In a medium bowl, mix all filling ingredients until well combined.
Slice a pocket lengthwise into each chicken breast, cutting about ¾ of the way through without slicing completely.
Fill each chicken breast with 2–3 tablespoons of filling. Secure with toothpicks if needed.
Heat olive oil in an oven-proof pan over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
Transfer pan to oven and bake for 20–30 minutes, or until the thickest part reaches 65°C.
In the last 10 minutes of chicken cooking time, bring a small pot of water to a simmer and place a steamer basket on top. Add broccoli florets to the basket, cover with a lid, and steam for 4–5 minutes until bright green and just tender. Remove from heat and set aside until ready to serve.
Rest chicken for 5 minutes, then serve with roasted potatoes and steamed broccoli.
Recipe Note
Keep artichoke to no more than 30g per serve for Low FODMAP.
Always use lactose-free cream cheese.
For a vegetarian option, stuff large portobello mushrooms instead of chicken.