Creamy Spinach Artichoke Chicken with Roasted Broccoli

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

Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Broccoli

Enjoy a deliciously balanced dinner featuring tender chicken breast smothered in a creamy spinach artichoke sauce, served alongside perfectly roasted broccoli. This dish harmonizes savory flavors with a touch of creaminess, making every bite satisfying and nutritious.

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NUTRITION

466kcal
Protein
63.1g
Fat
14.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Fresh Spinach (30g)

1/2 cup Artichoke Hearts (75g)

2 Tbsp Low-Fat Cream Cheese (30g)

1 cup Broccoli (91g)

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until golden, then transfer to the baking sheet.

  • 4

    In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

  • 5

    Add the fresh spinach and artichoke hearts to the skillet, stirring until the spinach wilts slightly. Reduce the heat to low and mix in the low-fat cream cheese until you achieve a creamy consistency. Taste and adjust seasoning if needed.

  • 6

    Spoon the creamy spinach artichoke sauce over the partially cooked chicken breast.

  • 7

    Place the chicken in the preheated oven and roast for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 8

    While the chicken roasts, toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil on a separate baking tray. Roast in the oven for 12-15 minutes until tender and slightly crispy on the edges.

  • 9

    Remove both trays from the oven and plate the chicken with a generous serving of roasted broccoli. Serve immediately and enjoy.

Creamy Spinach Artichoke Chicken with Roasted Broccoli

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

Creamy Spinach Artichoke Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Broccoli

Enjoy a deliciously balanced dinner featuring tender chicken breast smothered in a creamy spinach artichoke sauce, served alongside perfectly roasted broccoli. This dish harmonizes savory flavors with a touch of creaminess, making every bite satisfying and nutritious.

NUTRITION

466kcal
Protein
63.1g
Fat
14.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Fresh Spinach (30g)

1/2 cup Artichoke Hearts (75g)

2 Tbsp Low-Fat Cream Cheese (30g)

1 cup Broccoli (91g)

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until golden, then transfer to the baking sheet.

  • 4

    In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

  • 5

    Add the fresh spinach and artichoke hearts to the skillet, stirring until the spinach wilts slightly. Reduce the heat to low and mix in the low-fat cream cheese until you achieve a creamy consistency. Taste and adjust seasoning if needed.

  • 6

    Spoon the creamy spinach artichoke sauce over the partially cooked chicken breast.

  • 7

    Place the chicken in the preheated oven and roast for 15-18 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 8

    While the chicken roasts, toss the broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil on a separate baking tray. Roast in the oven for 12-15 minutes until tender and slightly crispy on the edges.

  • 9

    Remove both trays from the oven and plate the chicken with a generous serving of roasted broccoli. Serve immediately and enjoy.