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Spinach-Artichoke Chicken
with quinoa / green beans

Active: 25 Total: 45

We took inspiration from this member favorite when planning this meal. Creamy spinach and artichokes make a rich, flavorful topping for oven-baked chicken breasts. Baking the chicken and green beans together on one pan keeps things simple and streamlined. 



  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Spinach-Artichoke Chicken:
  • Cheese, mozzarella - 4 oz , shredded
  • Garlic - 2 cloves , chopped
  • Artichoke hearts, frozen or canned - 8 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 5 oz
  • Mayonnaise - 3 Tbsp
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Lemons - 1/2 , wedges
  • Foil - for roasting
  • Butter - 1 Tbsp
  • Panko breadcrumbs, gluten-free - 1/2 cup
Green Beans:
  • Green beans - 12 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Cover and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Green beans / Cheese / Garlic / Artichoke hearts - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done 5 days ahead)

  3. Make artichoke topping - Heat a large saute pan with cooking oil (portion for chicken) over medium-high heat. Add garlic and artichoke hearts to heated oil. Saute until garlic is fragrant, ~1 minute. Add spinach and a pinch of salt. Saute until spinach is wilted and most of the liquid has cooked off, 3 to 4 minutes. Transfer spinach mixture to a mixing bowl and allow to cool slightly. Stir in mayonnaise and cheese. Season with some salt and pepper if needed. If making ahead, cool completely and store in the refrigerator. (Can be done up to 5 days ahead)

  4. Chicken - Slice in half to thin and season with some salt and pepper. (Can be done 1 day ahead)

  5. Lemons - Prep as directed.

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  1. Heat oven to 425F / 218C degrees. Line a large, rimmed baking sheet with foil and brush with some oil or coat with cooking spray.

  2. Toss green beans with cooking oil (portion for beans) and season with some salt and pepper. Spread out onto one half of the baking sheet (use two baking sheets if beans and chicken won’t fit comfortably on one).

  3. If artichoke topping was made ahead, warm it briefly in the microwave just to take the chill off (~20-30 seconds) and give it a stir.

  4. Lay chicken breast halves on the other side of the baking sheet and spread spinach-artichoke mixture evenly over top of the chicken.

  5. Melt butter briefly in the microwave (~10-15 seconds) and stir in panko. Spread crumb mixture over the tops of the chicken breasts, pressing crumbs gently to keep them in place.

  6. Bake until chicken is cooked through (165F / 74C degrees) and green beans are tender, 13 to 18 minutes. Remove from oven and toss beans with lemon juice.

  7. If quinoa was made ahead, warm it in the microwave.

  8. Divide chicken among serving plates. Serve chicken with green beans and quinoa on the side and lemon wedges to squeeze over chicken. Enjoy!



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