Spinach and Artichoke Stuffed Chicken Breasts Recipe
Spinach and artichoke stuffed chicken breasts? Hold the phone—this vegan twist proves flavor doesn’t need actual chicken to impress. Creamy, garlicky, and bursting with tender greens and tender artichokes, this recipe delivers indulgence without guilt. You’ll stuff your face with all the richness and none of the drama. Whip up this delicious meal that feels fancy but cooks fast, perfect for when you want to wow without the kitchen chaos. Get ready to love a plant-based dish that makes comfort food look seriously jealous. Dinner just upgraded itself—because you deserve that much sass and yum!
Spinach and Artichoke Stuffed Chicken Breasts Recipe
A creamy, flavorful vegan stuffed "chicken" recipe with spinach and artichokes, perfect for quick, impressive dinners.
Ingredients
- 4 large vegan chicken-style breasts store-bought or homemade
- 1 cup fresh spinach chopped
- 1 cup canned artichoke hearts drained and chopped
- ½ cup vegan cream cheese
- 2 cloves garlic minced
- ¼ cup nutritional yeast
- 1 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix spinach, artichokes, vegan cream cheese, garlic, nutritional yeast, salt, and pepper.
- Slice pockets into vegan breasts without cutting through.
- Stuff mixture evenly inside each breast.
- Place in baking dish, drizzle olive oil on top.
- Bake for 25 minutes or until golden and heated through.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 15 g
- Saturated Fat: 4 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 18 g
Vitamins and minerals (per serving)
- Vitamin A: 40%
- Calcium: 15%
- Iron: 20%
- Vitamin C: 10%
- Vitamin K: 25%
Additional notes/tips to enhance flavor
- Add red pepper flakes for a spicy kick.
- Serve with a crisp salad or garlic bread.
- Swap cream cheese for cashew cream for a nuttier twist.
