Creamy Spinach Artichoke Baked Chicken

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

Creamy Spinach Artichoke Baked Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Baked Chicken

Enjoy a flavorful baked chicken breast topped with a creamy, savory blend of spinach and artichokes. This dish combines tender chicken with a tangy, low-fat Greek yogurt sauce enriched with garlic and a light sprinkle of mozzarella, creating a comforting meal that’s perfectly balanced for your nutritional goals.

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NUTRITION

390kcal
Protein
55.8g
Fat
13g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup Fresh Spinach (30g)

0.5 cup Artichoke Hearts, chopped (84g)

0.25 cup Non-Fat Greek Yogurt (60g)

1 tsp Olive Oil (5g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

1 clove Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly grease a small baking dish with olive oil.

  • 3

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

  • 4

    Heat a skillet over medium heat and add the olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

  • 5

    Add the chopped artichoke hearts and spinach to the skillet, cooking until the spinach wilts, about 2 minutes. Remove from heat.

  • 6

    Mix the sautéed vegetables with the non-fat Greek yogurt and low-fat mozzarella cheese. Adjust seasoning with salt and pepper if necessary.

  • 7

    Place the chicken breast in the baking dish and spoon the creamy spinach artichoke mixture evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

  • 9

    Let the dish rest for a few minutes before serving to allow the flavors to meld.

Creamy Spinach Artichoke Baked Chicken

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

Creamy Spinach Artichoke Baked Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Baked Chicken

Enjoy a flavorful baked chicken breast topped with a creamy, savory blend of spinach and artichokes. This dish combines tender chicken with a tangy, low-fat Greek yogurt sauce enriched with garlic and a light sprinkle of mozzarella, creating a comforting meal that’s perfectly balanced for your nutritional goals.

NUTRITION

390kcal
Protein
55.8g
Fat
13g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup Fresh Spinach (30g)

0.5 cup Artichoke Hearts, chopped (84g)

0.25 cup Non-Fat Greek Yogurt (60g)

1 tsp Olive Oil (5g)

0.25 cup Low-Fat Mozzarella Cheese (28g)

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly grease a small baking dish with olive oil.

  • 3

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

  • 4

    Heat a skillet over medium heat and add the olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

  • 5

    Add the chopped artichoke hearts and spinach to the skillet, cooking until the spinach wilts, about 2 minutes. Remove from heat.

  • 6

    Mix the sautéed vegetables with the non-fat Greek yogurt and low-fat mozzarella cheese. Adjust seasoning with salt and pepper if necessary.

  • 7

    Place the chicken breast in the baking dish and spoon the creamy spinach artichoke mixture evenly over the top.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

  • 9

    Let the dish rest for a few minutes before serving to allow the flavors to meld.