Thank you to B & W Quality Growers for sponsoring this Watercress and Artichoke Stuffed Chicken Breast recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Jazz up ordinary chicken with this watercress and artichoke recipe that is full of cream cheese and still low in calories! This dish is also low in carbs and keto-friendly.
You won't find boring chicken around here, no you won't! Chicken may be basic, but when you combine it with nutrient-dense watercress, artichokes, and cream cheese, and then bake it in the oven, magic happens! The end result is a flavorful, juicy piece of chicken with a melt-in-your-mouth veggie and cream cheese packed filling.
As soon as you cut into that piece of chicken at lunch you will thank yourself for making this, more times than one. The watercress adds a nice peppery flavor that blends so well with the artichokes and cream cheese. Adding the watercress is not only a great addition for flavor, but also an excellent way to sneak in some extra veggies, and pack in a punch of nutrition!
One cup of watercress contains only 4 calories but has 24% of your daily Vitamin C needs and 21% of your Daily Vitamin A needs. This makes it one of the most nutrient-dense veggies on the planet. Can you believe it? That's why we love adding it to recipes like this Watercress and Artichoke Stuffed Chicken Breast, plus recipes like pesto, quiche, poke bowls, and spring rolls.
Don't let your use of greens such as watercress make you think they are limited to just being used in salads. These five recipes prove that the possibilities are endless when adding greens, especially watercress, to your weekly meal preps.
Watercress and Artichoke Stuffed Chicken Breasts Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoon olive oil, divided
- ¼ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- 2 cups fresh watercress
- ⅓ cup chopped artichoke hearts, drained (in water, not oil)
- ½ cup cream cheese at room temperature
- 1 teaspoon dried thyme
For Serving
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Sea salt and pepper to taste
Ingredients
- 4 boneless skinless chicken breasts ~ 1 pound of chicken
- 2 tablespoon olive oil divided
- ¼ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- 2 cups fresh watercress
- ⅓ cup chopped artichoke hearts drained
- ½ cup cream cheese at room temperature
- 1 teaspoon dried thyme
For Serving
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Sea salt and pepper to taste
Instructions
- Preheat oven to 400ºF. Using a sharp knife, slice through the side of the chicken breasts leaving 1 inch on each side to create a pocket. Rub chicken breasts with 1 tablespoon olive oil and season with garlic powder, paprika, and sea salt on all sides. Set aside.
- Heat 1 tablespoon of olive oil over medium heat in a medium pan. Add watercress and sauté for 2-3 minutes, until it has just begun to wilt. Add watercress to a medium mixing bowl. Add cream cheese, artichoke hearts, and thyme. Mix well.
- Stuff each chicken breast with cream cheese mixture. Place on a parchment paper-lined baking sheet and bake for 35 minutes.
- Cool for 5 minutes. Place 1 chicken breast in large compartments of 4 MPOF teal containers.
- Heat olive oil over medium heat in a medium pan. Add broccoli florets and cook for 6-7 minutes, covered.
- Divide broccoli between 4 smaller compartments and season with salt and pepper.
Nutrition
