Creamy Polenta with Herb-Roasted Chicken and Sautéed Greens

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

Creamy Polenta with Herb-Roasted Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Polenta with Herb-Roasted Chicken and Sautéed Greens

A comforting plate featuring tender herb-roasted chicken perched atop a bed of silky, creamy polenta, complemented by a side of lightly sautéed fresh spinach. The combination of flavors, from the fragrant herbs to the smooth texture of the polenta, makes this dish both hearty and satisfying.

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NUTRITION

309kcal
Protein
37.9g
Fat
9.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Polenta

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, thyme, rosemary, and garlic powder. Drizzle half of the olive oil over the chicken to help with browning.

  • 3

    Place the chicken on a baking tray and roast for approximately 20 minutes or until fully cooked through.

  • 4

    Meanwhile, prepare the polenta according to package instructions using water and a pinch of salt, stirring until it reaches a creamy consistency.

  • 5

    In a small pan, heat the remaining olive oil over medium heat. Add a light sprinkle of garlic (optional) and sauté the fresh spinach until just wilted.

  • 6

    To plate, spoon a serving of creamy polenta onto the dish, lay the sliced herb-roasted chicken on top, and arrange the sautéed spinach on the side.

  • 7

    Garnish with additional fresh herbs if desired, and serve immediately.

Creamy Polenta with Herb-Roasted Chicken and Sautéed Greens

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

Creamy Polenta with Herb-Roasted Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Polenta with Herb-Roasted Chicken and Sautéed Greens

A comforting plate featuring tender herb-roasted chicken perched atop a bed of silky, creamy polenta, complemented by a side of lightly sautéed fresh spinach. The combination of flavors, from the fragrant herbs to the smooth texture of the polenta, makes this dish both hearty and satisfying.

NUTRITION

309kcal
Protein
37.9g
Fat
9.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Polenta

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, thyme, rosemary, and garlic powder. Drizzle half of the olive oil over the chicken to help with browning.

  • 3

    Place the chicken on a baking tray and roast for approximately 20 minutes or until fully cooked through.

  • 4

    Meanwhile, prepare the polenta according to package instructions using water and a pinch of salt, stirring until it reaches a creamy consistency.

  • 5

    In a small pan, heat the remaining olive oil over medium heat. Add a light sprinkle of garlic (optional) and sauté the fresh spinach until just wilted.

  • 6

    To plate, spoon a serving of creamy polenta onto the dish, lay the sliced herb-roasted chicken on top, and arrange the sautéed spinach on the side.

  • 7

    Garnish with additional fresh herbs if desired, and serve immediately.