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Flavorful Spinach-Artichoke Party Bowl with Lemon-Herb Chicken

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A quick and easy party bowl featuring a creamy spinach-artichoke dip topped with juicy lemon-herb chicken, perfect for gatherings and casual meals.

Ingredients

Scale
  • 4 cups fresh spinach leaves, roughly chopped
  • 14-ounce jar marinated artichoke hearts, drained and chopped
  • 1 cup small-curd cottage cheese
  • 4 ounces cream cheese, softened
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • Pinch of red pepper flakes (optional)
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon finely chopped fresh herbs (parsley, thyme, oregano)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Prep the Spinach-Artichoke Dip: Rinse and roughly chop the spinach. Drain and chop the artichoke hearts. In a large bowl, mix cottage cheese, cream cheese, Parmesan, minced garlic, and lemon juice until mostly smooth. Fold in spinach and artichokes. Season with salt, pepper, and red pepper flakes if using. Set aside.
  2. Marinate the Chicken: In a small bowl, whisk olive oil, lemon zest and juice, fresh herbs, minced garlic, salt, and pepper. Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. Let sit for 10-15 minutes at room temperature.
  3. Cook the Chicken: Heat a medium skillet over medium-high heat with a drizzle of olive oil. Add chicken breasts and cook 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove from heat and rest for 5 minutes before slicing thinly against the grain.
  4. Assemble the Party Bowl: Transfer the spinach-artichoke dip to a serving bowl or platter. Arrange sliced chicken on top or around the dip. Garnish with extra fresh herbs and lemon wedges. Serve immediately with bread, crackers, or fresh veggies.

Notes

If spinach seems watery, squeeze it in a clean kitchen towel before mixing to avoid a runny dip. Rest chicken before slicing to keep it juicy. For dairy-free, substitute cottage and cream cheese with coconut or cashew-based alternatives. Use fresh artichokes in summer if available. Leftovers keep well refrigerated for up to 3 days; store chicken and dip separately.

Nutrition

Keywords: spinach artichoke dip, lemon herb chicken, party bowl, easy appetizer, crowd-pleaser, quick recipe, gluten-free, dairy-free option

Find it online: https://fuzzyforker.com/flavorful-spinach-artichoke-party-bowl-with-4-easy-lemon-herb-chicken-steps/