Sheet Pan Chicken with Creamy Spinach Artichoke Sauce and Roasted Vegetables

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

Sheet Pan Chicken with Creamy Spinach Artichoke Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Creamy Spinach Artichoke Sauce and Roasted Vegetables

Enjoy a balanced, vibrant dish featuring tender sheet pan chicken complemented by a tangy, creamy spinach artichoke sauce and a medley of roasted vegetables. The flavors meld into a satisfying, wholesome meal perfect for any time of day.

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NUTRITION

349kcal
Protein
34.2g
Fat
15.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1 cup Fresh Spinach

1/2 cup Artichoke Hearts (drained)

1 oz Light Cream Cheese

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with half the olive oil, season with salt, pepper, and a squeeze of lemon juice.

  • 3

    Surround the chicken with mixed vegetables. Lightly toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and vegetables are tender.

  • 5

    While the chicken and vegetables roast, prepare the sauce. In a small saucepan over medium heat, warm a small drizzle of olive oil and sauté minced garlic until fragrant.

  • 6

    Add the fresh spinach and artichoke hearts; cook until the spinach wilts slightly.

  • 7

    Stir in the light cream cheese and lemon juice, mixing until a creamy sauce forms. Adjust seasoning with salt and pepper.

  • 8

    Once the chicken and vegetables are done, serve them topped with a generous spoonful of the creamy spinach artichoke sauce.

Sheet Pan Chicken with Creamy Spinach Artichoke Sauce and Roasted Vegetables

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

Sheet Pan Chicken with Creamy Spinach Artichoke Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Creamy Spinach Artichoke Sauce and Roasted Vegetables

Enjoy a balanced, vibrant dish featuring tender sheet pan chicken complemented by a tangy, creamy spinach artichoke sauce and a medley of roasted vegetables. The flavors meld into a satisfying, wholesome meal perfect for any time of day.

NUTRITION

349kcal
Protein
34.2g
Fat
15.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1 cup Fresh Spinach

1/2 cup Artichoke Hearts (drained)

1 oz Light Cream Cheese

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with half the olive oil, season with salt, pepper, and a squeeze of lemon juice.

  • 3

    Surround the chicken with mixed vegetables. Lightly toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and vegetables are tender.

  • 5

    While the chicken and vegetables roast, prepare the sauce. In a small saucepan over medium heat, warm a small drizzle of olive oil and sauté minced garlic until fragrant.

  • 6

    Add the fresh spinach and artichoke hearts; cook until the spinach wilts slightly.

  • 7

    Stir in the light cream cheese and lemon juice, mixing until a creamy sauce forms. Adjust seasoning with salt and pepper.

  • 8

    Once the chicken and vegetables are done, serve them topped with a generous spoonful of the creamy spinach artichoke sauce.