YOUR SOLIN GENERATED RECIPE
Sheet Pan Creamy Spinach Artichoke Chicken and Roasted Vegetables
Savor a well-balanced sheet pan meal featuring tender chicken breast smothered in a light, creamy spinach and artichoke sauce, complemented by a medley of roasted bell pepper, zucchini, and red onion. The dish melds savory and fresh flavors with a satisfying, hearty texture that's perfect for a nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Reduced-Fat Cream Cheese
1 cup Fresh Spinach
1/2 cup Artichoke Hearts
1/2 cup Red Bell Pepper
1/2 cup Zucchini
1/2 cup Red Onion
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a large sheet pan with parchment paper or a silicone baking mat.
Place the chicken breast in the center of the pan. Drizzle it with olive oil and season with garlic powder, salt, and black pepper.
Arrange the chopped red bell pepper, zucchini, and red onion evenly around the chicken.
In a small bowl, mix the reduced-fat cream cheese with fresh spinach and artichoke hearts until well combined. Season lightly with salt and pepper if desired.
Spread the creamy spinach artichoke mixture over the top of the chicken breast, allowing it to slightly melt and form a sauce during baking.
Roast everything in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.
Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, nutritious sheet pan meal!