Creamy Chicken and Spinach Crepes

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

Creamy Chicken and Spinach Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Crepes

Enjoy a light yet satisfying meal featuring delicate whole wheat crepes filled with tender, sautéed chicken breast and fresh spinach, all brought together by a smooth Greek yogurt sauce infused with garlic and herbs. This dish offers a delightful balance of flavors and textures, making it perfect for any meal of the day.

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NUTRITION

432kcal
Protein
44.1g
Fat
13.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (40g)

1 large Egg

1/4 cup Skim Milk (62ml)

4 ounces Chicken Breast

1 cup Fresh Spinach

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, egg, and skim milk until a smooth, lump-free crepe batter forms. Let it rest for 10 minutes.

  • 2

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat, then add the minced garlic and sauté until fragrant.

  • 3

    Add the chicken to the skillet and cook for about 5-6 minutes per side or until fully cooked through and lightly browned. Once cooked, slice the chicken thinly.

  • 4

    In the same pan, add the fresh spinach and briefly sauté until just wilted.

  • 5

    Pour a thin layer of the crepe batter into a non-stick crepe pan or skillet, swirling to evenly coat the bottom. Cook until the edges begin to lift, then flip and cook for another minute. Repeat to make one or two crepes as desired.

  • 6

    Spread the low-fat Greek yogurt onto each crepe, layer with the sliced chicken and sautéed spinach, then roll or fold the crepes.

  • 7

    Serve immediately, garnished with a sprinkle of black pepper or fresh herbs if desired.

Creamy Chicken and Spinach Crepes

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

Creamy Chicken and Spinach Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Spinach Crepes

Enjoy a light yet satisfying meal featuring delicate whole wheat crepes filled with tender, sautéed chicken breast and fresh spinach, all brought together by a smooth Greek yogurt sauce infused with garlic and herbs. This dish offers a delightful balance of flavors and textures, making it perfect for any meal of the day.

NUTRITION

432kcal
Protein
44.1g
Fat
13.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Whole Wheat Flour (40g)

1 large Egg

1/4 cup Skim Milk (62ml)

4 ounces Chicken Breast

1 cup Fresh Spinach

2 tablespoons Low-Fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, egg, and skim milk until a smooth, lump-free crepe batter forms. Let it rest for 10 minutes.

  • 2

    Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat, then add the minced garlic and sauté until fragrant.

  • 3

    Add the chicken to the skillet and cook for about 5-6 minutes per side or until fully cooked through and lightly browned. Once cooked, slice the chicken thinly.

  • 4

    In the same pan, add the fresh spinach and briefly sauté until just wilted.

  • 5

    Pour a thin layer of the crepe batter into a non-stick crepe pan or skillet, swirling to evenly coat the bottom. Cook until the edges begin to lift, then flip and cook for another minute. Repeat to make one or two crepes as desired.

  • 6

    Spread the low-fat Greek yogurt onto each crepe, layer with the sliced chicken and sautéed spinach, then roll or fold the crepes.

  • 7

    Serve immediately, garnished with a sprinkle of black pepper or fresh herbs if desired.