Creamy Spinach Artichoke Chicken with Roasted Asparagus

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

Creamy Spinach Artichoke Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Asparagus

Savor a delightful dish featuring tender chicken breast smothered in a luscious, low-fat cream cheese sauce infused with spinach and artichoke hearts. Paired with perfectly roasted asparagus, this meal delivers a harmonious balance of flavors and textures, creating a comforting yet healthful experience.

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NUTRITION

339kcal
Protein
40.4g
Fat
12.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1/2 cup Canned Artichoke Hearts

1 oz Low-Fat Cream Cheese

1 tsp Olive Oil

1 cup Asparagus

2 cloves Garlic

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Place the asparagus on the baking sheet, drizzle with a teaspoon of olive oil, season with a little salt and pepper, and toss to coat evenly. Roast in the oven for about 12-15 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, season the chicken breast on both sides with salt and pepper.

  • 4

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

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side or until fully cooked and golden brown.

  • 6

    Reduce the heat to low, add the fresh spinach to the skillet, and allow it to wilt for 1-2 minutes.

  • 7

    Stir in the canned artichoke hearts and low-fat cream cheese, mixing until a creamy sauce forms that coats the chicken and vegetables.

  • 8

    Once the asparagus is roasted and the chicken is cooked, plate your chicken with the creamy mixture on top and serve alongside the roasted asparagus.

Creamy Spinach Artichoke Chicken with Roasted Asparagus

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

Creamy Spinach Artichoke Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Asparagus

Savor a delightful dish featuring tender chicken breast smothered in a luscious, low-fat cream cheese sauce infused with spinach and artichoke hearts. Paired with perfectly roasted asparagus, this meal delivers a harmonious balance of flavors and textures, creating a comforting yet healthful experience.

NUTRITION

339kcal
Protein
40.4g
Fat
12.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1/2 cup Canned Artichoke Hearts

1 oz Low-Fat Cream Cheese

1 tsp Olive Oil

1 cup Asparagus

2 cloves Garlic

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Place the asparagus on the baking sheet, drizzle with a teaspoon of olive oil, season with a little salt and pepper, and toss to coat evenly. Roast in the oven for about 12-15 minutes until tender and slightly crispy.

  • 3

    While the asparagus roasts, season the chicken breast on both sides with salt and pepper.

  • 4

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

  • 5

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side or until fully cooked and golden brown.

  • 6

    Reduce the heat to low, add the fresh spinach to the skillet, and allow it to wilt for 1-2 minutes.

  • 7

    Stir in the canned artichoke hearts and low-fat cream cheese, mixing until a creamy sauce forms that coats the chicken and vegetables.

  • 8

    Once the asparagus is roasted and the chicken is cooked, plate your chicken with the creamy mixture on top and serve alongside the roasted asparagus.