Herb-Roasted Chicken with Creamy Spinach and Shredded Carrots

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

Herb-Roasted Chicken with Creamy Spinach and Shredded Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Spinach and Shredded Carrots

Savor this well-balanced dish featuring succulent herb-roasted chicken paired with a velvety creamy spinach blend and lightly sweet shredded carrots, making it a nourishing option any time of day.

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NUTRITION

365kcal
Protein
47.2g
Fat
14.7g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

2 cups Fresh Spinach

2 tbsp Low-Fat Cream Cheese

1/2 cup Shredded Carrot

1 tsp Mixed Dried Herbs

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with olive oil, seasoned with mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until fully cooked through.

  • 4

    While the chicken roasts, rinse and lightly chop the spinach. In a pan over medium heat, add the spinach with a splash of water and cook until wilted.

  • 5

    Stir in the low-fat cream cheese into the spinach while it's still warm to form a creamy sauce, then season lightly with salt and pepper.

  • 6

    In a bowl, toss the shredded carrots with a pinch of salt for a burst of natural sweetness and crunch.

  • 7

    Plate the creamy spinach as a bed, top with sliced herb-roasted chicken, and scatter the shredded carrots over the top.

  • 8

    Serve warm and enjoy your balanced, nutritious meal.

Herb-Roasted Chicken with Creamy Spinach and Shredded Carrots

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

Herb-Roasted Chicken with Creamy Spinach and Shredded Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Spinach and Shredded Carrots

Savor this well-balanced dish featuring succulent herb-roasted chicken paired with a velvety creamy spinach blend and lightly sweet shredded carrots, making it a nourishing option any time of day.

NUTRITION

365kcal
Protein
47.2g
Fat
14.7g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

2 cups Fresh Spinach

2 tbsp Low-Fat Cream Cheese

1/2 cup Shredded Carrot

1 tsp Mixed Dried Herbs

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with olive oil, seasoned with mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until fully cooked through.

  • 4

    While the chicken roasts, rinse and lightly chop the spinach. In a pan over medium heat, add the spinach with a splash of water and cook until wilted.

  • 5

    Stir in the low-fat cream cheese into the spinach while it's still warm to form a creamy sauce, then season lightly with salt and pepper.

  • 6

    In a bowl, toss the shredded carrots with a pinch of salt for a burst of natural sweetness and crunch.

  • 7

    Plate the creamy spinach as a bed, top with sliced herb-roasted chicken, and scatter the shredded carrots over the top.

  • 8

    Serve warm and enjoy your balanced, nutritious meal.