Sheet Pan Creamy Spinach Artichoke Chicken with Roasted Broccoli

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

Sheet Pan Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Creamy Spinach Artichoke Chicken with Roasted Broccoli

Enjoy a vibrant sheet pan meal featuring tender chicken breast smothered in a light, creamy spinach artichoke sauce, paired with roasted broccoli and wholesome quinoa for a satisfying, balanced dinner.

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NUTRITION

382kcal
Protein
43.5g
Fat
10.1g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Fresh Spinach

1/3 cup Artichoke Hearts

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Place the chicken breast on the sheet pan and surround it with broccoli florets.

  • 4

    Drizzle 1 tsp olive oil over the broccoli and season lightly with salt and pepper.

  • 5

    Roast in the oven for about 20 minutes until the chicken is nearly cooked through and the broccoli starts to char slightly on the edges.

  • 6

    While the chicken and broccoli are roasting, in a small bowl combine the fresh spinach, artichoke hearts, and nonfat Greek yogurt. Mix well to create a creamy sauce.

  • 7

    After 20 minutes, remove the sheet pan from the oven. Spoon the creamy spinach artichoke mixture over the chicken breast.

  • 8

    Drizzle the remaining 1 tsp olive oil over the assembled dish for an extra touch of richness.

  • 9

    Return the pan to the oven and roast for an additional 5-7 minutes until the chicken reaches an internal temperature of 165°F and the sauce is warmed through.

  • 10

    Serve the chicken and roasted broccoli over 1/2 cup of pre-cooked quinoa and enjoy your balanced, flavorful meal.

Sheet Pan Creamy Spinach Artichoke Chicken with Roasted Broccoli

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

Sheet Pan Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Creamy Spinach Artichoke Chicken with Roasted Broccoli

Enjoy a vibrant sheet pan meal featuring tender chicken breast smothered in a light, creamy spinach artichoke sauce, paired with roasted broccoli and wholesome quinoa for a satisfying, balanced dinner.

NUTRITION

382kcal
Protein
43.5g
Fat
10.1g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Fresh Spinach

1/3 cup Artichoke Hearts

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Place the chicken breast on the sheet pan and surround it with broccoli florets.

  • 4

    Drizzle 1 tsp olive oil over the broccoli and season lightly with salt and pepper.

  • 5

    Roast in the oven for about 20 minutes until the chicken is nearly cooked through and the broccoli starts to char slightly on the edges.

  • 6

    While the chicken and broccoli are roasting, in a small bowl combine the fresh spinach, artichoke hearts, and nonfat Greek yogurt. Mix well to create a creamy sauce.

  • 7

    After 20 minutes, remove the sheet pan from the oven. Spoon the creamy spinach artichoke mixture over the chicken breast.

  • 8

    Drizzle the remaining 1 tsp olive oil over the assembled dish for an extra touch of richness.

  • 9

    Return the pan to the oven and roast for an additional 5-7 minutes until the chicken reaches an internal temperature of 165°F and the sauce is warmed through.

  • 10

    Serve the chicken and roasted broccoli over 1/2 cup of pre-cooked quinoa and enjoy your balanced, flavorful meal.