Creamy Spinach Artichoke Chicken with Roasted Broccoli

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

Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Broccoli

Savor a luscious dish featuring tender, pan-seared chicken breast enveloped in a creamy spinach artichoke sauce, paired with perfectly roasted broccoli. This well-balanced meal delivers vibrant flavors and textures, making it a satisfying option for dinner.

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NUTRITION

432kcal
Protein
53.4g
Fat
14.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 cup Fresh Spinach (30g)

1/2 cup chopped Artichoke Hearts (85g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (5g) for sauce

1 cup Broccoli (156g)

1 tsp Olive Oil (5g) for broccoli

2 cloves Minced Garlic (6g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Heat 1 teaspoon olive oil in a skillet over medium heat, add the chicken and minced garlic, and sear until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate.

  • 4

    In the same skillet, lower the heat and add the chopped artichoke hearts and fresh spinach. Stir until the spinach wilts, then mix in the Greek yogurt and lemon juice to form a creamy sauce.

  • 5

    Return the chicken to the skillet, spooning some sauce over it. Allow it to simmer for a couple of minutes until the chicken is cooked through.

  • 6

    Meanwhile, toss the broccoli with 1 teaspoon olive oil, salt, and pepper. Arrange it on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 7

    Plate the chicken with a generous spoonful of the creamy spinach artichoke sauce alongside the roasted broccoli. Enjoy your balanced and delicious meal.

Creamy Spinach Artichoke Chicken with Roasted Broccoli

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

Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Broccoli

Savor a luscious dish featuring tender, pan-seared chicken breast enveloped in a creamy spinach artichoke sauce, paired with perfectly roasted broccoli. This well-balanced meal delivers vibrant flavors and textures, making it a satisfying option for dinner.

NUTRITION

432kcal
Protein
53.4g
Fat
14.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 cup Fresh Spinach (30g)

1/2 cup chopped Artichoke Hearts (85g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (5g) for sauce

1 cup Broccoli (156g)

1 tsp Olive Oil (5g) for broccoli

2 cloves Minced Garlic (6g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Heat 1 teaspoon olive oil in a skillet over medium heat, add the chicken and minced garlic, and sear until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate.

  • 4

    In the same skillet, lower the heat and add the chopped artichoke hearts and fresh spinach. Stir until the spinach wilts, then mix in the Greek yogurt and lemon juice to form a creamy sauce.

  • 5

    Return the chicken to the skillet, spooning some sauce over it. Allow it to simmer for a couple of minutes until the chicken is cooked through.

  • 6

    Meanwhile, toss the broccoli with 1 teaspoon olive oil, salt, and pepper. Arrange it on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 7

    Plate the chicken with a generous spoonful of the creamy spinach artichoke sauce alongside the roasted broccoli. Enjoy your balanced and delicious meal.