Baked Creamy Spinach Artichoke Chicken with Roasted Vegetables

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

Baked Creamy Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Chicken with Roasted Vegetables

Enjoy a hearty yet light rendition of creamy spinach artichoke chicken paired with vibrant roasted vegetables. The tender baked chicken breast is smothered in a delicate, tangy sauce made with light cream cheese, fresh spinach, and artichoke hearts, then accompanied by a medley of roasted zucchini and bell pepper for a delightful balance of flavors and textures.

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NUTRITION

371kcal
Protein
47.8g
Fat
14.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Cream Cheese

1 cup Fresh Spinach

1/4 cup Artichoke Hearts

1/2 cup Zucchini, sliced

1/2 medium Red Bell Pepper, sliced

1 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a small bowl, mix the light cream cheese, fresh spinach, chopped artichoke hearts, and minced garlic until combined.

  • 3

    Spread the creamy mixture evenly over the chicken breast.

  • 4

    Place the chicken on a baking tray lined with parchment paper. Surround it with sliced zucchini and red bell pepper. Drizzle the olive oil over the vegetables and toss lightly to coat.

  • 5

    Bake in the preheated oven for approximately 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from the oven, plate the chicken with the roasted vegetables, and serve immediately.

Baked Creamy Spinach Artichoke Chicken with Roasted Vegetables

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

Baked Creamy Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Chicken with Roasted Vegetables

Enjoy a hearty yet light rendition of creamy spinach artichoke chicken paired with vibrant roasted vegetables. The tender baked chicken breast is smothered in a delicate, tangy sauce made with light cream cheese, fresh spinach, and artichoke hearts, then accompanied by a medley of roasted zucchini and bell pepper for a delightful balance of flavors and textures.

NUTRITION

371kcal
Protein
47.8g
Fat
14.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Light Cream Cheese

1 cup Fresh Spinach

1/4 cup Artichoke Hearts

1/2 cup Zucchini, sliced

1/2 medium Red Bell Pepper, sliced

1 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a small bowl, mix the light cream cheese, fresh spinach, chopped artichoke hearts, and minced garlic until combined.

  • 3

    Spread the creamy mixture evenly over the chicken breast.

  • 4

    Place the chicken on a baking tray lined with parchment paper. Surround it with sliced zucchini and red bell pepper. Drizzle the olive oil over the vegetables and toss lightly to coat.

  • 5

    Bake in the preheated oven for approximately 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from the oven, plate the chicken with the roasted vegetables, and serve immediately.