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.

Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Broccoli

Savor a delectable blend of tender chicken breast smothered in a luscious, creamy spinach artichoke sauce, served alongside perfectly roasted broccoli. This dish offers layers of comforting creaminess, a hint of tang from artichokes, and the vibrant crunch of roasted greens, making it both wholesome and satisfying.

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NUTRITION

406kcal
Protein
42.1g
Fat
16.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

2 tbsp Reduced Fat Cream Cheese

1/4 cup Low-Fat Mozzarella Cheese

1 cup Broccoli

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In a skillet, heat a drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the spinach and artichoke hearts. Cook until the spinach wilts slightly.

  • 4

    Stir in the reduced fat cream cheese and allow it to soften, then mix in the low-fat mozzarella. Cook until the cheeses are just melted and combined with the vegetables, forming a creamy sauce.

  • 5

    Place the chicken breast in the skillet with the creamy mixture. Spoon some sauce over the top of the chicken and let it warm for a few minutes.

  • 6

    Meanwhile, toss the broccoli with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and the broccoli is tender.

  • 7

    Serve the chicken topped with the creamy spinach artichoke sauce alongside the roasted broccoli. Enjoy your wholesome, balanced meal.

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.

Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Broccoli

Savor a delectable blend of tender chicken breast smothered in a luscious, creamy spinach artichoke sauce, served alongside perfectly roasted broccoli. This dish offers layers of comforting creaminess, a hint of tang from artichokes, and the vibrant crunch of roasted greens, making it both wholesome and satisfying.

NUTRITION

406kcal
Protein
42.1g
Fat
16.5g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

2 tbsp Reduced Fat Cream Cheese

1/4 cup Low-Fat Mozzarella Cheese

1 cup Broccoli

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In a skillet, heat a drizzle of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the spinach and artichoke hearts. Cook until the spinach wilts slightly.

  • 4

    Stir in the reduced fat cream cheese and allow it to soften, then mix in the low-fat mozzarella. Cook until the cheeses are just melted and combined with the vegetables, forming a creamy sauce.

  • 5

    Place the chicken breast in the skillet with the creamy mixture. Spoon some sauce over the top of the chicken and let it warm for a few minutes.

  • 6

    Meanwhile, toss the broccoli with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and the broccoli is tender.

  • 7

    Serve the chicken topped with the creamy spinach artichoke sauce alongside the roasted broccoli. Enjoy your wholesome, balanced meal.