Name: Creamy Spinach and Artichoke Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup Fresh Spinach; 0.5 cup Artichoke Hearts; 2 tbsp Reduced-Fat Cream Cheese; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Parmesan Cheese; 1 tsp Olive Oil; 1 clove Garlic; Salt and Black Pepper to taste

Creamy Spinach and Artichoke Chicken Bake

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Chicken Bake

Enjoy a deliciously creamy chicken bake featuring tender chicken breast, lightly sautéed spinach, and marinated artichoke hearts enveloped in a luscious yet light sauce made with reduced-fat cream cheese and Greek yogurt. The subtle hints of garlic and Parmesan bring a burst of flavor, making it a comforting yet balanced meal for any time of the day.

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NUTRITION

Protein

49g

Fat

14.2g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

0.5 cup Artichoke Hearts

2 tbsp Reduced-Fat Cream Cheese

2 tbsp Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Lightly sauté minced garlic in olive oil over medium heat to bring out its aroma.
3
Add the chicken breast (if not pre-cooked, sear it for 2 minutes on each side) in an ovenproof skillet. Season lightly with salt and pepper.
4
Mix the reduced-fat cream cheese and nonfat Greek yogurt in a small bowl until smooth.
5
Layer fresh spinach and artichoke hearts over the chicken. Drizzle the creamy mixture evenly on top, then sprinkle with grated Parmesan cheese.
6
Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbly.
7
Remove from oven, let rest for a few minutes, then serve warm.