Pesto Chicken & Artichoke Casserole With Feta
Tender chicken, creamy homemade pesto, and tangy feta come together with artichokes, sun-dried tomatoes, and spinach, finished with a peppery arugula garnish.
Ingredients
6 oz chicken breast, cubed
¼ cup artichoke hearts, drained and chopped
2 Tbsp heavy cream
2 Tbsp fresh basil, chopped
2 Tbsp pine nuts
½ tsp garlic, minced
2 Tbsp feta cheese, crumbled
3 Tbsp olive oil (for pesto)
1 cup fresh spinach
1 Tbsp sun-dried tomatoes, chopped
¼ cup fresh arugula (for garnish)
¼ tsp red chili flakes
1 Tbsp Parmesan cheese (optional)
Salt and pepper, to taste
Macronutrients
Protein: 45g
Fat: 66g
Carbs: 12g
Preparation
Preheat the oven to 375°F (190°C).
In a food processor, make the pesto by combining chopped basil (2 Tbsp), pine nuts (2 Tbsp), minced garlic (½ tsp), and crumbled feta (2 Tbsp).
Sauté the spinach by adding 1 Tbsp of the pesto mixture in a skillet over medium heat. Stir in spinach (1 cup) and cook until wilted, about 2-3 minutes. Remove from heat.
Assemble the casserole by mixing cooked chicken (6 oz), chopped artichoke hearts (¼ cup), prepared pesto, heavy cream (2Tbsp) and sautéed spinach in a small oven-safe dish. Mix well to coat the chicken and artichokes evenly. Season with salt and pepper to taste. Bake in a preheated oven for 15-20 minutes or until chicken is fully cooked or reaches an internal temperature of 165°F (74°C).
Remove the casserole from the oven and let it sit for 2-3 minutes. Top with chopped sun-dried tomatoes (1Tbsp) and fresh arugula (¼ cup). Drizzle with olive oil, and sprinkle with chopped red chili flakes to taste. If desired, top with parmesan cheese (1 Tbsp).
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