Creamy Spinach Artichoke Chicken with Roasted Vegetables

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

Creamy Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Vegetables

Savor the rich flavors of tender chicken breast enveloped in a creamy spinach and artichoke sauce, perfectly complemented by a colorful medley of roasted vegetables. A wholesome, satisfying dish ideal for dinner that combines lean protein, vibrant veggies, and a hint of creaminess.

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NUTRITION

377kcal
Protein
46.4g
Fat
9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup Artichoke Hearts

1 cup Fresh Spinach

1.5 cups Mixed Roasted Vegetables

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss the mixed vegetables (zucchini, red bell pepper, broccoli) with olive oil, garlic powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Sear the chicken in a non-stick pan over medium-high heat for about 2-3 minutes per side until golden brown.

  • 4

    Reduce the heat to medium-low, add the artichoke hearts and fresh spinach to the pan with the chicken, stirring until the spinach wilts.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy sauce and let it simmer for 3-4 minutes until everything is well combined and heated through.

  • 6

    Plate the creamy chicken with its sauce alongside a generous serving of the roasted vegetables.

  • 7

    Enjoy your balanced and flavorful meal!

Creamy Spinach Artichoke Chicken with Roasted Vegetables

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

Creamy Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Vegetables

Savor the rich flavors of tender chicken breast enveloped in a creamy spinach and artichoke sauce, perfectly complemented by a colorful medley of roasted vegetables. A wholesome, satisfying dish ideal for dinner that combines lean protein, vibrant veggies, and a hint of creaminess.

NUTRITION

377kcal
Protein
46.4g
Fat
9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup Artichoke Hearts

1 cup Fresh Spinach

1.5 cups Mixed Roasted Vegetables

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss the mixed vegetables (zucchini, red bell pepper, broccoli) with olive oil, garlic powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Sear the chicken in a non-stick pan over medium-high heat for about 2-3 minutes per side until golden brown.

  • 4

    Reduce the heat to medium-low, add the artichoke hearts and fresh spinach to the pan with the chicken, stirring until the spinach wilts.

  • 5

    Stir in the nonfat Greek yogurt to create a creamy sauce and let it simmer for 3-4 minutes until everything is well combined and heated through.

  • 6

    Plate the creamy chicken with its sauce alongside a generous serving of the roasted vegetables.

  • 7

    Enjoy your balanced and flavorful meal!