Baked Creamy Spinach Artichoke Chicken with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Chicken with Roasted Broccoli

This dish features a tender baked chicken breast generously topped with a creamy spinach and artichoke mixture, paired with perfectly roasted broccoli. The flavors merge into a satisfying, wholesome meal that’s both comforting and nutritious.

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NUTRITION

367kcal
Protein
53.6g
Fat
7.1g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1/4 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 clove Garlic

1 cup Broccoli

Olive Oil Spray

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly spray a baking dish with olive oil spray.

  • 2

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

  • 3

    In a small bowl, combine the chopped spinach, artichoke hearts, nonfat Greek yogurt, Parmesan cheese, and minced garlic. Season with a pinch of salt and pepper.

  • 4

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

  • 5

    Arrange the broccoli florets on a rimmed baking sheet, lightly spray with olive oil, and season with salt and pepper.

  • 6

    Bake the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F, and roast the broccoli for about 15-20 minutes until tender and slightly crispy at the edges.

  • 7

    Remove from the oven and serve the baked creamy chicken alongside the roasted broccoli.

Baked Creamy Spinach Artichoke Chicken with Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Creamy Spinach Artichoke Chicken with Roasted Broccoli

This dish features a tender baked chicken breast generously topped with a creamy spinach and artichoke mixture, paired with perfectly roasted broccoli. The flavors merge into a satisfying, wholesome meal that’s both comforting and nutritious.

NUTRITION

367kcal
Protein
53.6g
Fat
7.1g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1/4 cup Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 clove Garlic

1 cup Broccoli

Olive Oil Spray

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly spray a baking dish with olive oil spray.

  • 2

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

  • 3

    In a small bowl, combine the chopped spinach, artichoke hearts, nonfat Greek yogurt, Parmesan cheese, and minced garlic. Season with a pinch of salt and pepper.

  • 4

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

  • 5

    Arrange the broccoli florets on a rimmed baking sheet, lightly spray with olive oil, and season with salt and pepper.

  • 6

    Bake the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F, and roast the broccoli for about 15-20 minutes until tender and slightly crispy at the edges.

  • 7

    Remove from the oven and serve the baked creamy chicken alongside the roasted broccoli.