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.