Creamy Sun-Dried Tomato Chicken with Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sun-Dried Tomato Chicken with Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Garlic

Savor the succulent flavor of tender chicken breast bathed in a luscious, sun-dried tomato garlic cream sauce. This dish is a perfect balance of savory and tangy notes, finished with a hint of Parmesan and fresh spinach for a burst of color and nutrition.

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NUTRITION

318kcal
Protein
43.9g
Fat
15.6g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Sun-Dried Tomatoes (oil drained)

2 cloves Garlic

2 tbsp Low-Fat Cream Cheese

1 cup Baby Spinach

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side until golden brown and fully cooked.

  • 4

    Reduce the heat to low and stir in the chopped sun-dried tomatoes, allowing them to soften and meld with the garlic-infused oil.

  • 5

    Add the low-fat cream cheese to the skillet, stirring continuously until it melts and creates a creamy sauce. If necessary, add a splash of water or chicken broth to loosen the sauce.

  • 6

    Toss in the baby spinach and allow it to wilt into the sauce for about 1-2 minutes.

  • 7

    Finish by sprinkling grated Parmesan cheese over the dish, stirring to combine.

  • 8

    Plate the chicken breast and spoon the creamy sun-dried tomato garlic sauce generously over the top.

Creamy Sun-Dried Tomato Chicken with Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sun-Dried Tomato Chicken with Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Garlic

Savor the succulent flavor of tender chicken breast bathed in a luscious, sun-dried tomato garlic cream sauce. This dish is a perfect balance of savory and tangy notes, finished with a hint of Parmesan and fresh spinach for a burst of color and nutrition.

NUTRITION

318kcal
Protein
43.9g
Fat
15.6g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Sun-Dried Tomatoes (oil drained)

2 cloves Garlic

2 tbsp Low-Fat Cream Cheese

1 cup Baby Spinach

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side until golden brown and fully cooked.

  • 4

    Reduce the heat to low and stir in the chopped sun-dried tomatoes, allowing them to soften and meld with the garlic-infused oil.

  • 5

    Add the low-fat cream cheese to the skillet, stirring continuously until it melts and creates a creamy sauce. If necessary, add a splash of water or chicken broth to loosen the sauce.

  • 6

    Toss in the baby spinach and allow it to wilt into the sauce for about 1-2 minutes.

  • 7

    Finish by sprinkling grated Parmesan cheese over the dish, stirring to combine.

  • 8

    Plate the chicken breast and spoon the creamy sun-dried tomato garlic sauce generously over the top.