Creamy Lemon Ricotta Chicken with Sautéed Greens

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

Creamy Lemon Ricotta Chicken with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Chicken with Sautéed Greens

Savor a light yet satisfying dish featuring tender chicken breast bathed in a creamy lemon ricotta sauce paired with vibrant sautéed greens. This recipe balances tangy brightness and velvety texture for a meal that's both refreshing and hearty.

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NUTRITION

356kcal
Protein
43.2g
Fat
13.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Part-Skim Ricotta Cheese

1 cup Sautéed Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes on each side until golden and cooked through.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 5

    Lower the heat and stir in the ricotta cheese and lemon juice, mixing until a creamy sauce forms.

  • 6

    Return the chicken to the skillet, spooning some of the sauce over it, and let it simmer for an additional minute to combine flavors.

  • 7

    Plate the chicken, top with extra sauce and the sautéed greens, and serve immediately.

Creamy Lemon Ricotta Chicken with Sautéed Greens

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

Creamy Lemon Ricotta Chicken with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Chicken with Sautéed Greens

Savor a light yet satisfying dish featuring tender chicken breast bathed in a creamy lemon ricotta sauce paired with vibrant sautéed greens. This recipe balances tangy brightness and velvety texture for a meal that's both refreshing and hearty.

NUTRITION

356kcal
Protein
43.2g
Fat
13.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Part-Skim Ricotta Cheese

1 cup Sautéed Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the chicken breast and cook for about 5-6 minutes on each side until golden and cooked through.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

  • 5

    Lower the heat and stir in the ricotta cheese and lemon juice, mixing until a creamy sauce forms.

  • 6

    Return the chicken to the skillet, spooning some of the sauce over it, and let it simmer for an additional minute to combine flavors.

  • 7

    Plate the chicken, top with extra sauce and the sautéed greens, and serve immediately.