Spinach Artichoke Stuffed Chicken with Harissa
Spinach Artichoke Stuffed Chicken — a real, well-tested recipe built around quality ingredients you can find at any grocery store. Bright flavors, balanced macros, and easy enough for a busy weeknight. A spoonful of harissa adds smoky North-African heat.
Ingredients
- 4 wholechicken breasts
- 1 cupspinach
- 1/2 cupartichoke hearts
- 1/2 cupcream cheese
- 1/4 cupParmesan
- 2 tbspharissa
Instructions
- 1
Preheat your oven to 400°F or set a large skillet over medium-high heat.
- 2
Season the chicken breasts generously with salt, pepper and the listed spices.
- 3
Prep the spinach; cut into bite-sized pieces.
- 4
Cook the main protein or starch through, 12–18 minutes depending on size.
- 5
Combine with the sauce or remaining ingredients and simmer to meld flavors.
- 6
Serve hot, garnished as desired with fresh herbs or a squeeze of citrus.
- 7
Stir 2 tablespoons of harissa into the sauce or vegetables before serving.
Cook's tip
Make a double batch — leftovers keep beautifully in the fridge for up to 4 days.
You might also like
Lemon Garlic Roast Chicken
A weeknight whole roast chicken with bright lemon, garlic and rosemary — crisp skin and juicy meat in just over an hour.
Mediterranean Chickpea Bowl
A bright lunch bowl with herbed chickpeas, cucumber, tomato, olives and lemony tahini drizzle.
One-Pan Salmon with Asparagus
Sheet-pan dinner: garlicky salmon, blistered asparagus and a squeeze of lemon — 25 minutes, one tray.
Cauliflower Fried Rice
A 20-minute low-carb take on takeout: riced cauliflower, eggs, peas and toasted sesame.