Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

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

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

Enjoy a hearty yet lean meal featuring tender pan-seared chicken breast complemented by a luxurious creamy sauce made from fresh spinach, artichoke hearts, and nonfat Greek yogurt. This dish is both satisfying and balanced, perfect for refueling after a busy day.

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NUTRITION

371kcal
Protein
40.8g
Fat
15.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1/2 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt and pepper on both sides.

  • 2

    Heat the extra virgin olive oil in a large pan over medium-high heat.

  • 3

    Add the chicken breast to the pan and sear for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.

  • 4

    Lower the heat to medium and add the minced garlic to the pan; sauté until fragrant, about 30 seconds.

  • 5

    Add the artichoke hearts and spinach to the pan. Stir occasionally until the spinach wilts, about 1-2 minutes.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt, mixing well with the vegetables to form a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 7

    Return the chicken to the pan, spooning the sauce over the top, and let it simmer for another minute to meld the flavors.

  • 8

    Plate the chicken and spoon extra sauce over it. Serve immediately.

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

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

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach Artichoke Sauce

Enjoy a hearty yet lean meal featuring tender pan-seared chicken breast complemented by a luxurious creamy sauce made from fresh spinach, artichoke hearts, and nonfat Greek yogurt. This dish is both satisfying and balanced, perfect for refueling after a busy day.

NUTRITION

371kcal
Protein
40.8g
Fat
15.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Fresh Spinach

1/2 cup Artichoke Hearts

1/2 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season generously with salt and pepper on both sides.

  • 2

    Heat the extra virgin olive oil in a large pan over medium-high heat.

  • 3

    Add the chicken breast to the pan and sear for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.

  • 4

    Lower the heat to medium and add the minced garlic to the pan; sauté until fragrant, about 30 seconds.

  • 5

    Add the artichoke hearts and spinach to the pan. Stir occasionally until the spinach wilts, about 1-2 minutes.

  • 6

    Reduce the heat to low and stir in the nonfat Greek yogurt, mixing well with the vegetables to form a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 7

    Return the chicken to the pan, spooning the sauce over the top, and let it simmer for another minute to meld the flavors.

  • 8

    Plate the chicken and spoon extra sauce over it. Serve immediately.