Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

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

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

Enjoy a delightful dinner featuring juicy pan-seared chicken breast topped with a velvety, tangy spinach artichoke sauce. The sauce melds vibrant spinach and tender artichoke hearts with a dash of garlic and a hint of olive oil, while non-fat Greek yogurt adds creaminess without overpowering the dish. This meal is a perfect balance of lean protein and vibrant flavors, ideal for a wholesome, nutrient-packed dinner.

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NUTRITION

332kcal
Protein
52.3g
Fat
8.8g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken breast and sear for 5-6 minutes on each side until cooked through and golden brown.

  • 4

    Remove the chicken from the skillet and set aside.

  • 5

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the artichoke hearts and spinach, stirring until the spinach wilts, about 2 minutes.

  • 7

    Lower the heat and stir in the non-fat Greek yogurt to create a creamy sauce. Allow the mixture to heat through gently without boiling.

  • 8

    Return the chicken to the skillet and spoon the sauce over it, letting all the flavors meld for another minute.

  • 9

    Plate the chicken, drizzle with the creamy spinach artichoke sauce, and serve immediately.

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

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

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

Enjoy a delightful dinner featuring juicy pan-seared chicken breast topped with a velvety, tangy spinach artichoke sauce. The sauce melds vibrant spinach and tender artichoke hearts with a dash of garlic and a hint of olive oil, while non-fat Greek yogurt adds creaminess without overpowering the dish. This meal is a perfect balance of lean protein and vibrant flavors, ideal for a wholesome, nutrient-packed dinner.

NUTRITION

332kcal
Protein
52.3g
Fat
8.8g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken breast and sear for 5-6 minutes on each side until cooked through and golden brown.

  • 4

    Remove the chicken from the skillet and set aside.

  • 5

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the artichoke hearts and spinach, stirring until the spinach wilts, about 2 minutes.

  • 7

    Lower the heat and stir in the non-fat Greek yogurt to create a creamy sauce. Allow the mixture to heat through gently without boiling.

  • 8

    Return the chicken to the skillet and spoon the sauce over it, letting all the flavors meld for another minute.

  • 9

    Plate the chicken, drizzle with the creamy spinach artichoke sauce, and serve immediately.