Baked Chicken with Creamy Spinach Artichoke Topping

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

Baked Chicken with Creamy Spinach Artichoke Topping

YOUR SOLIN GENERATED RECIPE

Baked Chicken with Creamy Spinach Artichoke Topping

Enjoy tender baked chicken breast topped with a velvety, creamy mixture of spinach, artichoke hearts, and a hint of garlic, blended with Greek yogurt and low-fat cream cheese. This dish offers a delightful balance of savory flavors and smooth textures, perfect for a wholesome meal.

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NUTRITION

368kcal
Protein
49.4g
Fat
12.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup Artichoke Hearts (canned, no salt added)

1/4 cup Non-Fat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper on both sides.

  • 3

    Heat olive oil in a small pan over medium heat and sauté the minced garlic until fragrant.

  • 4

    Add the fresh spinach to the pan and cook until just wilted. Remove from heat.

  • 5

    In a bowl, combine the sautéed garlic and spinach, chopped artichoke hearts, non-fat Greek yogurt, and low-fat cream cheese. Mix until well blended and season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken breast in a baking dish and spread the creamy spinach artichoke topping evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Baked Chicken with Creamy Spinach Artichoke Topping

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

Baked Chicken with Creamy Spinach Artichoke Topping

YOUR SOLIN GENERATED RECIPE

Baked Chicken with Creamy Spinach Artichoke Topping

Enjoy tender baked chicken breast topped with a velvety, creamy mixture of spinach, artichoke hearts, and a hint of garlic, blended with Greek yogurt and low-fat cream cheese. This dish offers a delightful balance of savory flavors and smooth textures, perfect for a wholesome meal.

NUTRITION

368kcal
Protein
49.4g
Fat
12.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup Artichoke Hearts (canned, no salt added)

1/4 cup Non-Fat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper on both sides.

  • 3

    Heat olive oil in a small pan over medium heat and sauté the minced garlic until fragrant.

  • 4

    Add the fresh spinach to the pan and cook until just wilted. Remove from heat.

  • 5

    In a bowl, combine the sautéed garlic and spinach, chopped artichoke hearts, non-fat Greek yogurt, and low-fat cream cheese. Mix until well blended and season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken breast in a baking dish and spread the creamy spinach artichoke topping evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.