Pan-Seared Chicken with Creamy Spinach and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Spinach and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach and Roasted Asparagus

Enjoy a nutrient-packed dinner featuring succulent chicken breast seared to perfection, served alongside a luscious creamy spinach sauce and tender roasted asparagus accented with juicy cherry tomatoes. This dish harmonizes savory flavors with a light, fresh finish.

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NUTRITION

342kcal
Protein
51.6g
Fat
10.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Spinach

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

6 spears Asparagus

0.5 cup Cherry Tomatoes

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken and sear for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 3

    Meanwhile, place the asparagus on a baking sheet. Drizzle lightly with a bit of olive oil, sprinkle with salt and pepper, and roast in the preheated oven for 10-12 minutes until tender.

  • 4

    In the same skillet used for the chicken, lower the heat to medium and add the minced garlic, cooking briefly until fragrant. Add the spinach and sauté until just wilted, about 1-2 minutes.

  • 5

    Stir in the nonfat Greek yogurt until the mixture becomes creamy. Season with additional salt and pepper as needed.

  • 6

    Slice the chicken and plate it with a generous serving of creamy spinach alongside the roasted asparagus. Top with fresh cherry tomatoes for a burst of flavor and color.

  • 7

    Serve immediately and enjoy your balanced, protein-rich meal.

Pan-Seared Chicken with Creamy Spinach and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Spinach and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach and Roasted Asparagus

Enjoy a nutrient-packed dinner featuring succulent chicken breast seared to perfection, served alongside a luscious creamy spinach sauce and tender roasted asparagus accented with juicy cherry tomatoes. This dish harmonizes savory flavors with a light, fresh finish.

NUTRITION

342kcal
Protein
51.6g
Fat
10.1g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Spinach

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

6 spears Asparagus

0.5 cup Cherry Tomatoes

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the chicken and sear for about 4-5 minutes per side until golden and cooked through. Remove and let rest.

  • 3

    Meanwhile, place the asparagus on a baking sheet. Drizzle lightly with a bit of olive oil, sprinkle with salt and pepper, and roast in the preheated oven for 10-12 minutes until tender.

  • 4

    In the same skillet used for the chicken, lower the heat to medium and add the minced garlic, cooking briefly until fragrant. Add the spinach and sauté until just wilted, about 1-2 minutes.

  • 5

    Stir in the nonfat Greek yogurt until the mixture becomes creamy. Season with additional salt and pepper as needed.

  • 6

    Slice the chicken and plate it with a generous serving of creamy spinach alongside the roasted asparagus. Top with fresh cherry tomatoes for a burst of flavor and color.

  • 7

    Serve immediately and enjoy your balanced, protein-rich meal.