Creamy Artichoke Chicken with Roasted Vegetables

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

Creamy Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Artichoke Chicken with Roasted Vegetables

A satisfying dish featuring tender seared chicken in a creamy artichoke sauce, paired with a medley of roasted vegetables. The sauce is light yet flavorful, perfectly complementing the juicy chicken, making this dish both indulgent and nourishing.

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NUTRITION

309kcal
Protein
34g
Fat
10.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup chopped Artichoke Hearts

2 tablespoons Low-Fat Cream Cheese

1 cup Mixed Vegetables (Zucchini & Red Bell Pepper)

2 teaspoons Olive Oil

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the mixed vegetables with 1 teaspoon olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper.

  • 5

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken breast for about 3-4 minutes per side until golden brown.

  • 6

    Reduce heat to medium-low; add the chopped artichoke hearts and low-fat cream cheese to the skillet. Stir gently to form a creamy sauce that coats the chicken. Let it simmer for 3-4 minutes until heated through.

  • 7

    Plate the chicken with the creamy artichoke sauce alongside the roasted vegetables. Serve immediately.

Creamy Artichoke Chicken with Roasted Vegetables

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

Creamy Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Artichoke Chicken with Roasted Vegetables

A satisfying dish featuring tender seared chicken in a creamy artichoke sauce, paired with a medley of roasted vegetables. The sauce is light yet flavorful, perfectly complementing the juicy chicken, making this dish both indulgent and nourishing.

NUTRITION

309kcal
Protein
34g
Fat
10.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup chopped Artichoke Hearts

2 tablespoons Low-Fat Cream Cheese

1 cup Mixed Vegetables (Zucchini & Red Bell Pepper)

2 teaspoons Olive Oil

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the mixed vegetables with 1 teaspoon olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper.

  • 5

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken breast for about 3-4 minutes per side until golden brown.

  • 6

    Reduce heat to medium-low; add the chopped artichoke hearts and low-fat cream cheese to the skillet. Stir gently to form a creamy sauce that coats the chicken. Let it simmer for 3-4 minutes until heated through.

  • 7

    Plate the chicken with the creamy artichoke sauce alongside the roasted vegetables. Serve immediately.