Pan Seared Chicken Breast with Creamy Spinach and Roasted Carrots

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

Pan Seared Chicken Breast with Creamy Spinach and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Pan Seared Chicken Breast with Creamy Spinach and Roasted Carrots

Enjoy a vibrant plate of pan seared chicken breast paired with a silky creamy spinach and tender roasted carrots. The dish offers a delightful blend of savory seared chicken and velvety spinach enriched with a hint of low-fat cream cheese and garlic, complemented by the natural sweetness of roasted carrots.

Try 7 days free, then $12.99 / mo.

NUTRITION

433kcal
Protein
57.0g
Fat
17.3g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1 tbsp Low-Fat Cream Cheese

1 garlic clove

1 medium Carrot

1 tsp Olive Oil (for spinach)

1 tsp Olive Oil (for carrots)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the carrot.

  • 2

    Season the chicken breast lightly with salt and pepper. In a hot non-stick skillet, add a drizzle of olive oil and sear the chicken over medium-high heat for about 4-5 minutes per side, until golden and cooked through. Remove from heat and let rest.

  • 3

    For the creamy spinach, heat 1 teaspoon of olive oil in a separate pan over medium heat. Add the minced garlic and sauté until fragrant. Add the fresh spinach and cook until wilted. Stir in the low-fat cream cheese until the spinach is evenly coated and creamy. Season with a pinch of salt if desired.

  • 4

    Peel (if desired) and slice the carrot into sticks. Toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Plate the seared chicken breast alongside a serving of creamy spinach and roasted carrots. Enjoy your balanced, protein-rich meal!

Pan Seared Chicken Breast with Creamy Spinach and Roasted Carrots

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

Pan Seared Chicken Breast with Creamy Spinach and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Pan Seared Chicken Breast with Creamy Spinach and Roasted Carrots

Enjoy a vibrant plate of pan seared chicken breast paired with a silky creamy spinach and tender roasted carrots. The dish offers a delightful blend of savory seared chicken and velvety spinach enriched with a hint of low-fat cream cheese and garlic, complemented by the natural sweetness of roasted carrots.

NUTRITION

433kcal
Protein
57.0g
Fat
17.3g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1 tbsp Low-Fat Cream Cheese

1 garlic clove

1 medium Carrot

1 tsp Olive Oil (for spinach)

1 tsp Olive Oil (for carrots)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the carrot.

  • 2

    Season the chicken breast lightly with salt and pepper. In a hot non-stick skillet, add a drizzle of olive oil and sear the chicken over medium-high heat for about 4-5 minutes per side, until golden and cooked through. Remove from heat and let rest.

  • 3

    For the creamy spinach, heat 1 teaspoon of olive oil in a separate pan over medium heat. Add the minced garlic and sauté until fragrant. Add the fresh spinach and cook until wilted. Stir in the low-fat cream cheese until the spinach is evenly coated and creamy. Season with a pinch of salt if desired.

  • 4

    Peel (if desired) and slice the carrot into sticks. Toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Plate the seared chicken breast alongside a serving of creamy spinach and roasted carrots. Enjoy your balanced, protein-rich meal!