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

Savor a delightful dinner featuring tender, juicy chicken smothered in a luscious spinach artichoke cream sauce, paired with a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish offers a harmonious blend of flavors with a hint of herbaceous freshness and the comforting richness of a light, creamy finish.

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NUTRITION

339kcal
Protein
42.4g
Fat
9.3g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

2 tablespoons Plain Greek Yogurt

1 cup Mixed Roasting Vegetables

1 teaspoon Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat, and lightly sear the chicken on both sides for 2-3 minutes until golden.

  • 4

    Transfer the chicken to a baking dish and roast in the oven for 15-20 minutes or until cooked through.

  • 5

    Meanwhile, in the same skillet, add the olive oil and toss in the mixed vegetables. Sauté for 5-7 minutes until they begin to soften and develop a slight char.

  • 6

    In a small saucepan, combine the fresh spinach, artichoke hearts, and Greek yogurt over low heat. Stir until the spinach wilts and a creamy sauce forms. Add salt and pepper to taste.

  • 7

    Plate the roasted vegetables, place the chicken breast on top, and drizzle evenly with the creamy spinach artichoke sauce.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.

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

Savor a delightful dinner featuring tender, juicy chicken smothered in a luscious spinach artichoke cream sauce, paired with a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish offers a harmonious blend of flavors with a hint of herbaceous freshness and the comforting richness of a light, creamy finish.

NUTRITION

339kcal
Protein
42.4g
Fat
9.3g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

2 tablespoons Plain Greek Yogurt

1 cup Mixed Roasting Vegetables

1 teaspoon Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat, and lightly sear the chicken on both sides for 2-3 minutes until golden.

  • 4

    Transfer the chicken to a baking dish and roast in the oven for 15-20 minutes or until cooked through.

  • 5

    Meanwhile, in the same skillet, add the olive oil and toss in the mixed vegetables. Sauté for 5-7 minutes until they begin to soften and develop a slight char.

  • 6

    In a small saucepan, combine the fresh spinach, artichoke hearts, and Greek yogurt over low heat. Stir until the spinach wilts and a creamy sauce forms. Add salt and pepper to taste.

  • 7

    Plate the roasted vegetables, place the chicken breast on top, and drizzle evenly with the creamy spinach artichoke sauce.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.