Creamy Baked Chicken and Quinoa Bake with Spinach

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

Creamy Baked Chicken and Quinoa Bake with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Quinoa Bake with Spinach

A wholesome and comforting one-dish meal that features tender pieces of baked chicken, fluffy quinoa, and fresh spinach coated in a light, creamy Greek yogurt sauce. This dish merges hearty protein with nutritious grains and vibrant greens for a well-balanced, satisfying meal.

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NUTRITION

391kcal
Protein
40.5g
Fat
8.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 clove Garlic

1/4 cup chopped Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Rinse the quinoa under cold water and cook it according to package instructions using a bit of the chicken broth instead of water for extra flavor. Set aside once done.

  • 3

    Season the chicken breast with salt, pepper, and your preferred herbs. Sauté the chopped onion and minced garlic in olive oil over medium heat until softened and fragrant.

  • 4

    In a baking dish, combine the cooked quinoa, sautéed onion and garlic, and fresh spinach. Stir in the nonfat Greek yogurt and the remaining chicken broth to create a light, creamy mixture.

  • 5

    Place the seasoned chicken breast on top of the quinoa-spinach mixture. Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  • 6

    For a lightly browned top, remove the foil during the last 5 minutes of baking.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal!

Creamy Baked Chicken and Quinoa Bake with Spinach

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

Creamy Baked Chicken and Quinoa Bake with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken and Quinoa Bake with Spinach

A wholesome and comforting one-dish meal that features tender pieces of baked chicken, fluffy quinoa, and fresh spinach coated in a light, creamy Greek yogurt sauce. This dish merges hearty protein with nutritious grains and vibrant greens for a well-balanced, satisfying meal.

NUTRITION

391kcal
Protein
40.5g
Fat
8.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 clove Garlic

1/4 cup chopped Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Rinse the quinoa under cold water and cook it according to package instructions using a bit of the chicken broth instead of water for extra flavor. Set aside once done.

  • 3

    Season the chicken breast with salt, pepper, and your preferred herbs. Sauté the chopped onion and minced garlic in olive oil over medium heat until softened and fragrant.

  • 4

    In a baking dish, combine the cooked quinoa, sautéed onion and garlic, and fresh spinach. Stir in the nonfat Greek yogurt and the remaining chicken broth to create a light, creamy mixture.

  • 5

    Place the seasoned chicken breast on top of the quinoa-spinach mixture. Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  • 6

    For a lightly browned top, remove the foil during the last 5 minutes of baking.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal!