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 savory, nutrient-packed dish featuring tender chicken breast smothered in a creamy blend of spinach, artichoke hearts, low-fat cream cheese, and Greek yogurt. Paired with a medley of roasted vegetables, this delightful plate offers a satisfying balance of protein and vibrant flavors perfect for keeping you fueled.

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NUTRITION

325kcal
Protein
42g
Fat
7.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1 cup Cooked Spinach

1/4 cup Chopped Artichoke Hearts

1 cup Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your favorite dried herbs. Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until lightly browned.

  • 3

    Place the chicken in an oven-safe dish and transfer to the oven. Bake for 12-15 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 5

    In a small saucepan, gently warm the cooked spinach along with the chopped artichoke hearts. Stir in the low-fat cream cheese and nonfat Greek yogurt until a creamy sauce forms. Season with salt and pepper to taste.

  • 6

    Once the chicken is done, plate it and top with the creamy spinach artichoke mixture. Serve alongside the roasted vegetables.

  • 7

    Enjoy your nutrient-dense, balanced 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

Enjoy a savory, nutrient-packed dish featuring tender chicken breast smothered in a creamy blend of spinach, artichoke hearts, low-fat cream cheese, and Greek yogurt. Paired with a medley of roasted vegetables, this delightful plate offers a satisfying balance of protein and vibrant flavors perfect for keeping you fueled.

NUTRITION

325kcal
Protein
42g
Fat
7.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1 cup Cooked Spinach

1/4 cup Chopped Artichoke Hearts

1 cup Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your favorite dried herbs. Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until lightly browned.

  • 3

    Place the chicken in an oven-safe dish and transfer to the oven. Bake for 12-15 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, toss the mixed vegetables with a little olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 5

    In a small saucepan, gently warm the cooked spinach along with the chopped artichoke hearts. Stir in the low-fat cream cheese and nonfat Greek yogurt until a creamy sauce forms. Season with salt and pepper to taste.

  • 6

    Once the chicken is done, plate it and top with the creamy spinach artichoke mixture. Serve alongside the roasted vegetables.

  • 7

    Enjoy your nutrient-dense, balanced meal!