Lemon-Herb Roasted Chicken with Creamy Garlic Spinach

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

Lemon-Herb Roasted Chicken with Creamy Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Creamy Garlic Spinach

Savor the zesty flavor of lemon-herb roasted chicken paired with a velvety, garlicky spinach sauté. This dish blends the juicy, tender chicken with a silky, creamy spinach side, offering bright citrus notes and aromatic garlic that elevate a simple meal into something special.

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NUTRITION

361kcal
Protein
52.7g
Fat
10.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Lemon

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

50g Fresh Spinach

2 tbsp Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season it with salt and pepper. Zest the lemon and drizzle a bit of olive oil over the chicken.

  • 3

    Finely chop the fresh rosemary and thyme. Mix the herbs with the lemon zest and a squeeze of lemon juice, then rub the mixture evenly over the chicken breast.

  • 4

    Place the chicken breast on a baking dish and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the creamy garlic spinach. In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the minced garlic (from the garlic clove) until fragrant.

  • 6

    Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.

  • 7

    Mix in the low-fat cream cheese and unsweetened almond milk, stirring continuously until the sauce becomes smooth and creamy. Season with salt and pepper to taste.

  • 8

    Plate the roasted chicken alongside a generous serving of the creamy garlic spinach, and finish with an extra squeeze of lemon if desired.

Lemon-Herb Roasted Chicken with Creamy Garlic Spinach

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

Lemon-Herb Roasted Chicken with Creamy Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Creamy Garlic Spinach

Savor the zesty flavor of lemon-herb roasted chicken paired with a velvety, garlicky spinach sauté. This dish blends the juicy, tender chicken with a silky, creamy spinach side, offering bright citrus notes and aromatic garlic that elevate a simple meal into something special.

NUTRITION

361kcal
Protein
52.7g
Fat
10.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Lemon

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

50g Fresh Spinach

2 tbsp Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season it with salt and pepper. Zest the lemon and drizzle a bit of olive oil over the chicken.

  • 3

    Finely chop the fresh rosemary and thyme. Mix the herbs with the lemon zest and a squeeze of lemon juice, then rub the mixture evenly over the chicken breast.

  • 4

    Place the chicken breast on a baking dish and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the creamy garlic spinach. In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the minced garlic (from the garlic clove) until fragrant.

  • 6

    Add the fresh spinach to the skillet and sauté until wilted, about 2 minutes.

  • 7

    Mix in the low-fat cream cheese and unsweetened almond milk, stirring continuously until the sauce becomes smooth and creamy. Season with salt and pepper to taste.

  • 8

    Plate the roasted chicken alongside a generous serving of the creamy garlic spinach, and finish with an extra squeeze of lemon if desired.