Step 1

1 Prepare the ingredients Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Roughly chop the peppers. Roughly chop the artichokes. Grate the fontina on the large side of a box grater. In a bowl, combine the chopped artichokes, grated fontina, mayonnaise, and sour cream; season with salt and pepper.

Step 2

2 Bake the chicken Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan; evenly top with the artichoke mixture. Bake 19 to 21 minutes, or until the cheese is lightly browned and the chicken is cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 3

3 Cook the rice Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 4

4 Finish the rice & serve your dish To the pot of cooked rice, add the spinach, softened butter, and parmesan. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished rice. Garnish with the chopped peppers. Enjoy!STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Serve as instructed.

Step 5

1 Prepare the ingredients Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Roughly chop the peppers. Roughly chop the artichokes. Grate the fontina on the large side of a box grater. In a bowl, combine the chopped artichokes, grated fontina, mayonnaise, and sour cream; season with salt and pepper.

Step 6

2 Bake the chicken Line a sheet pan with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the Italian seasoning. Transfer to the sheet pan; evenly top with the artichoke mixture. Bake 19 to 21 minutes, or until the cheese is lightly browned and the chicken is cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 7

3 Cook the rice Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 8

4 Finish the rice & serve your dish To the pot of cooked rice, add the spinach, softened butter, and parmesan. Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished rice. Garnish with the chopped peppers. Enjoy!STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Serve as instructed.