Spinach artichoke stuffed chicken with broccoli and butternut squash.

6 chicken breasts

1 cup of thawed artichoke hearts

½ a bag of frozen spinach (thawed and drained)

½ cup whole milk ricotta

1 garlic clove (minced)

Salt and pepper

1 butternut squash (chopped)

4 cups of broccoli

Trader Joes everyday seasoning grinder


Cooking instructions:

Preheat oven to 375 degrees. On a baking sheet, add chopped butternut squash with seasoning. Bake for 45 minutes. Take chopped artichokes hearts, spinach, garlic, ricotta and salt and pepper. Once mixture is ready add to a sandwich size ziploc bag and cut the tip off. Take butterfly chicken breasts and squeeze filling evenly between all chicken breasts. In a baking dish spread broccoli in the bottom, add stuffed chicken breasts to the top. Bake for 40-50 minutes in the oven depending on size of the chicken breasts.