Creamy Spinach Artichoke Chicken with Roasted Vegetables

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

Creamy Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Vegetables

Enjoy a delectable, creamy chicken dish featuring tender grilled chicken breast smothered in a luscious spinach and artichoke sauce, paired with a medley of perfectly roasted vegetables. This dish brings together a harmonious blend of flavors and textures, offering a satisfying meal that's both nutritious and delicious.

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NUTRITION

441kcal
Protein
48.4g
Fat
14.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Spinach

1/2 cup Artichoke Hearts

2 oz Low-Fat Cream Cheese

1 Tbsp Parmesan Cheese

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Season the chicken breast with your favorite seasonings. Grill or pan-sear the chicken until fully cooked and set aside.

  • 3

    In a small saucepan over medium heat, combine the low-fat cream cheese and baby spinach. Stir until the spinach wilts and the mixture becomes creamy.

  • 4

    Mix in the artichoke hearts and grated Parmesan cheese into the creamy spinach mixture. Allow the sauce to heat through and meld together.

  • 5

    Toss the mixed vegetables lightly with olive oil, salt, and pepper, then spread them on a baking tray. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the grilled chicken breast, spoon the creamy spinach artichoke sauce over the top, and serve alongside the roasted vegetables.

Creamy Spinach Artichoke Chicken with Roasted Vegetables

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

Creamy Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Vegetables

Enjoy a delectable, creamy chicken dish featuring tender grilled chicken breast smothered in a luscious spinach and artichoke sauce, paired with a medley of perfectly roasted vegetables. This dish brings together a harmonious blend of flavors and textures, offering a satisfying meal that's both nutritious and delicious.

NUTRITION

441kcal
Protein
48.4g
Fat
14.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Spinach

1/2 cup Artichoke Hearts

2 oz Low-Fat Cream Cheese

1 Tbsp Parmesan Cheese

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Season the chicken breast with your favorite seasonings. Grill or pan-sear the chicken until fully cooked and set aside.

  • 3

    In a small saucepan over medium heat, combine the low-fat cream cheese and baby spinach. Stir until the spinach wilts and the mixture becomes creamy.

  • 4

    Mix in the artichoke hearts and grated Parmesan cheese into the creamy spinach mixture. Allow the sauce to heat through and meld together.

  • 5

    Toss the mixed vegetables lightly with olive oil, salt, and pepper, then spread them on a baking tray. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Plate the grilled chicken breast, spoon the creamy spinach artichoke sauce over the top, and serve alongside the roasted vegetables.