YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Chicken with Roasted Vegetables
Savor a vibrant combination of tender chicken breast smothered in a light, creamy spinach artichoke sauce paired with roasted zucchini and red bell pepper. This dish delivers a fulfilling balance of protein and veggies, with a delightful burst of flavor from each bite.
INGREDIENTS
6 oz Chicken Breast
1/3 cup Nonfat Greek Yogurt
1/3 cup Artichoke Hearts (drained)
1 cup Fresh Spinach
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Season the chicken breast with salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and gently sear the chicken for 2-3 minutes on each side until lightly browned.
Minimize the heat and add the minced garlic to the skillet; sauté briefly until fragrant.
Lower the heat and stir in the nonfat Greek yogurt, chopped artichoke hearts, and fresh spinach. Allow the mixture to warm, stirring until the spinach wilts and the sauce becomes creamy. Adjust seasoning with salt and pepper as needed.
Transfer the partially cooked chicken into a baking dish, spoon the creamy spinach-artichoke sauce over it.
Slice the zucchini and red bell pepper into bite-sized pieces, toss them in a small amount of olive oil with salt and pepper, and spread evenly on a baking sheet. Roast in the oven for 12-15 minutes until the vegetables are tender and slightly caramelized.
Once the chicken has finished cooking (about 10-12 minutes in the oven) and vegetables are roasted, plate the chicken with the creamy sauce and serve alongside the roasted vegetables.
Enjoy your balanced and flavorful Creamy Spinach Artichoke Chicken with Roasted Vegetables.