YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Spinach Artichoke Sauce
Enjoy a savory dish featuring a perfectly pan-seared chicken breast topped with a silky, creamy sauce of fresh spinach, tangy artichoke hearts, and a smooth nonfat Greek yogurt finish. This dish pairs lean protein with vibrant vegetables, all brought together with a hint of olive oil for extra flavor.
INGREDIENTS
6 oz Chicken Breast
2 cups Baby Spinach
1/2 cup Artichoke Hearts (drained)
1/2 cup Nonfat Greek Yogurt
1 tbsp Olive Oil
PREPARATION
Season the chicken breast lightly with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 5-6 minutes on each side until fully cooked and golden brown.
Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the baby spinach and artichoke hearts. Sauté for 2-3 minutes until the spinach is slightly wilted.
Reduce the heat to low and stir in the nonfat Greek yogurt until the sauce becomes creamy and well combined with the vegetables.
Place the seared chicken back into the skillet to warm through and coat with the sauce.
Taste and adjust seasoning if necessary. Serve warm and enjoy your balanced, protein-rich meal.