Creamy Spinach Chicken with Roasted Vegetables

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

Creamy Spinach Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Chicken with Roasted Vegetables

Savor the delightful harmony of tender chicken breast bathed in a light, creamy spinach sauce, perfectly paired with a medley of colorful roasted vegetables. This dish brings together the vibrancy of fresh produce and the rich, velvety texture of a yogurt-based cream, making it a balanced and satisfying meal.

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NUTRITION

356kcal
Protein
40.9g
Fat
16g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 tbsp Cream Cheese

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Button Mushrooms

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the roasted vegetables: in a bowl, toss the red bell pepper, cherry tomatoes, and button mushrooms with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for about 5-6 minutes per side until golden and cooked through.

  • 5

    Remove the chicken from the pan and cover to keep warm.

  • 6

    In the same skillet, lower the heat and add the fresh spinach. Sauté until just wilted, about 2 minutes.

  • 7

    Stir in the nonfat Greek yogurt and cream cheese until a smooth, creamy sauce forms. Add salt and pepper to adjust seasoning.

  • 8

    Return the chicken to the skillet, spooning the creamy spinach sauce over it to ensure it is well coated.

  • 9

    Plate the chicken alongside a generous serving of the roasted vegetables and serve immediately.

Creamy Spinach Chicken with Roasted Vegetables

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

Creamy Spinach Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Chicken with Roasted Vegetables

Savor the delightful harmony of tender chicken breast bathed in a light, creamy spinach sauce, perfectly paired with a medley of colorful roasted vegetables. This dish brings together the vibrancy of fresh produce and the rich, velvety texture of a yogurt-based cream, making it a balanced and satisfying meal.

NUTRITION

356kcal
Protein
40.9g
Fat
16g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 tbsp Cream Cheese

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Button Mushrooms

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the roasted vegetables: in a bowl, toss the red bell pepper, cherry tomatoes, and button mushrooms with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for about 5-6 minutes per side until golden and cooked through.

  • 5

    Remove the chicken from the pan and cover to keep warm.

  • 6

    In the same skillet, lower the heat and add the fresh spinach. Sauté until just wilted, about 2 minutes.

  • 7

    Stir in the nonfat Greek yogurt and cream cheese until a smooth, creamy sauce forms. Add salt and pepper to adjust seasoning.

  • 8

    Return the chicken to the skillet, spooning the creamy spinach sauce over it to ensure it is well coated.

  • 9

    Plate the chicken alongside a generous serving of the roasted vegetables and serve immediately.