Creamy Spinach Artichoke Chicken with Roasted Veggies

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

Creamy Spinach Artichoke Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Veggies

Savor this delightful dinner featuring tender chicken breast smothered in a creamy blend of artichokes and spinach. Paired with perfectly roasted veggies, this dish offers an irresistible combination of savory flavors and a satisfying texture that makes every bite a nourishing delight.

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NUTRITION

397kcal
Protein
51.1g
Fat
9.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Low-Fat Greek Yogurt (62g)

1/4 cup Artichoke Hearts (60g)

1 cup Fresh Spinach (30g)

1 cup Mixed Roasted Veggies (150g)

1 tsp Olive Oil (4.5g)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with garlic powder, salt, and pepper.

  • 3

    In a small bowl, mix together the low-fat Greek yogurt, artichoke hearts (lightly chopped), and fresh spinach. Set aside.

  • 4

    Place the seasoned chicken breast on a baking sheet. Arrange the mixed veggies around the chicken and drizzle with olive oil, adding additional salt and pepper if needed.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.

  • 6

    Remove from the oven and let the chicken rest for a few minutes. Spoon the creamy spinach-artichoke mixture over the chicken.

  • 7

    Serve warm and enjoy your nutritious, flavor-packed dinner.

Creamy Spinach Artichoke Chicken with Roasted Veggies

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

Creamy Spinach Artichoke Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Veggies

Savor this delightful dinner featuring tender chicken breast smothered in a creamy blend of artichokes and spinach. Paired with perfectly roasted veggies, this dish offers an irresistible combination of savory flavors and a satisfying texture that makes every bite a nourishing delight.

NUTRITION

397kcal
Protein
51.1g
Fat
9.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Low-Fat Greek Yogurt (62g)

1/4 cup Artichoke Hearts (60g)

1 cup Fresh Spinach (30g)

1 cup Mixed Roasted Veggies (150g)

1 tsp Olive Oil (4.5g)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with garlic powder, salt, and pepper.

  • 3

    In a small bowl, mix together the low-fat Greek yogurt, artichoke hearts (lightly chopped), and fresh spinach. Set aside.

  • 4

    Place the seasoned chicken breast on a baking sheet. Arrange the mixed veggies around the chicken and drizzle with olive oil, adding additional salt and pepper if needed.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.

  • 6

    Remove from the oven and let the chicken rest for a few minutes. Spoon the creamy spinach-artichoke mixture over the chicken.

  • 7

    Serve warm and enjoy your nutritious, flavor-packed dinner.