Spinach & Artichoke Chicken
Low FODMAP Spinach & Artichoke Stuffed Chicken
Servings
5
Prep Time
15 minutes
Cook Time
30 minutes
This IBS-friendly Spinach and Artichoke Stuffed Chicken is a creamy, tangy, and savoury dinner that’s both comforting and gut-friendly. Juicy chicken breasts are filled with a rich spinach and artichoke mixture and seasoned with Friendly Blends Green Fusion, a low FODMAP seasoning that delivers bright flavour without onion or garlic.
Naturally gluten-free and designed for sensitive stomachs, this is a perfect choice for anyone looking for low FODMAP dinner ideas and easy gut-friendly meals that don’t compromise on taste. Serve with golden roasted potatoes and steamed broccoli for a complete, nourishing weeknight dinner.
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.