Baked Chicken with Creamy Spinach Artichoke Sauce

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

Baked Chicken with Creamy Spinach Artichoke Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken with Creamy Spinach Artichoke Sauce

Enjoy a delicious baked chicken breast topped with a tangy and creamy sauce featuring nonfat Greek yogurt, spinach, and artichoke hearts. This dish is light yet satisfying with a perfect balance of protein and flavor, making it a wholesome option for any meal.

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NUTRITION

346kcal
Protein
49.8g
Fat
8.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Drizzle with a portion of olive oil and season with a pinch of salt and pepper if desired.

  • 3

    Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, prepare the sauce. In a small saucepan over medium-low heat, warm the remaining olive oil and sauté the minced garlic for about 1 minute until fragrant.

  • 5

    Add the artichoke hearts and fresh spinach to the saucepan. Stir gently until the spinach wilts slightly, about 2-3 minutes.

  • 6

    Remove the pan from heat and let it cool for a minute. Stir in the nonfat Greek yogurt and lemon juice, mixing well to create a creamy sauce.

  • 7

    Once the chicken is done, remove it from the oven and allow it to rest for a few minutes.

  • 8

    Drizzle or spoon the creamy spinach artichoke sauce over the baked chicken. Serve immediately and enjoy!

Baked Chicken with Creamy Spinach Artichoke Sauce

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

Baked Chicken with Creamy Spinach Artichoke Sauce

YOUR SOLIN GENERATED RECIPE

Baked Chicken with Creamy Spinach Artichoke Sauce

Enjoy a delicious baked chicken breast topped with a tangy and creamy sauce featuring nonfat Greek yogurt, spinach, and artichoke hearts. This dish is light yet satisfying with a perfect balance of protein and flavor, making it a wholesome option for any meal.

NUTRITION

346kcal
Protein
49.8g
Fat
8.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper. Drizzle with a portion of olive oil and season with a pinch of salt and pepper if desired.

  • 3

    Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, prepare the sauce. In a small saucepan over medium-low heat, warm the remaining olive oil and sauté the minced garlic for about 1 minute until fragrant.

  • 5

    Add the artichoke hearts and fresh spinach to the saucepan. Stir gently until the spinach wilts slightly, about 2-3 minutes.

  • 6

    Remove the pan from heat and let it cool for a minute. Stir in the nonfat Greek yogurt and lemon juice, mixing well to create a creamy sauce.

  • 7

    Once the chicken is done, remove it from the oven and allow it to rest for a few minutes.

  • 8

    Drizzle or spoon the creamy spinach artichoke sauce over the baked chicken. Serve immediately and enjoy!