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 the harmonious blend of tender chicken breast smothered in a luscious, creamy spinach and artichoke sauce, perfectly complemented by a side of crispy roasted asparagus. This dish masterfully balances rich flavors with fresh greens for a satisfying, nourishing meal.

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NUTRITION

330kcal
Protein
46.9g
Fat
8.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts (canned, drained)

1/4 cup Non-Fat Plain Greek Yogurt

1 cup Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 2-3 minutes on each side until golden. Remove from the pan and set aside.

  • 3

    In the same skillet, add the spinach and artichoke hearts. Sauté for 2 minutes until the spinach wilts slightly.

  • 4

    Reduce the heat to low and stir in the non-fat Greek yogurt to create a creamy sauce. Allow the flavors to meld for about 1 minute, then return the chicken breast to the pan, coating it in the sauce.

  • 5

    Place the chicken with the creamy sauce in an oven-safe dish.

  • 6

    On a baking tray, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender and lightly charred.

  • 7

    Serve the creamy spinach artichoke chicken hot 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 the harmonious blend of tender chicken breast smothered in a luscious, creamy spinach and artichoke sauce, perfectly complemented by a side of crispy roasted asparagus. This dish masterfully balances rich flavors with fresh greens for a satisfying, nourishing meal.

NUTRITION

330kcal
Protein
46.9g
Fat
8.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts (canned, drained)

1/4 cup Non-Fat Plain Greek Yogurt

1 cup Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 2-3 minutes on each side until golden. Remove from the pan and set aside.

  • 3

    In the same skillet, add the spinach and artichoke hearts. Sauté for 2 minutes until the spinach wilts slightly.

  • 4

    Reduce the heat to low and stir in the non-fat Greek yogurt to create a creamy sauce. Allow the flavors to meld for about 1 minute, then return the chicken breast to the pan, coating it in the sauce.

  • 5

    Place the chicken with the creamy sauce in an oven-safe dish.

  • 6

    On a baking tray, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender and lightly charred.

  • 7

    Serve the creamy spinach artichoke chicken hot alongside the roasted asparagus.