Name: Creamy Baked Chicken with Spinach and Artichoke
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/4 cup Non-fat Greek Yogurt; 1 tbsp Grated Parmesan Cheese; 1 cup Baby Spinach; 1/4 cup Artichoke Hearts (canned, drained); 1 tbsp Extra Virgin Olive Oil; 1 clove Garlic (minced); Salt and Pepper to taste

Creamy Baked Chicken with Spinach and Artichoke

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

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken with Spinach and Artichoke

Enjoy a comforting, creamy baked chicken dish enhanced with vibrant spinach and artichoke. Tender chicken breast is bathed in a luscious, low-fat cream sauce enriched with Greek yogurt and a sprinkle of Parmesan, perfectly paired with fresh spinach and artichokes, then drizzled with olive oil for a satisfying finish.

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NUTRITION

Protein

41.1g

Fat

18.1g

Carbs

8.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 cup Baby Spinach

1/4 cup Artichoke Hearts (canned, drained)

1 tbsp Extra Virgin Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Place the chicken breast in a baking dish and season with salt and pepper.
3
In a small bowl, mix the non-fat Greek yogurt, grated Parmesan, minced garlic, and a pinch of salt and pepper until smooth.
4
Spread the creamy sauce evenly over the chicken breast.
5
Top with baby spinach and artichoke hearts, gently pressing them onto the sauce.
6
Drizzle extra virgin olive oil over the top.
7
Bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and the sauce is bubbly.
8
Allow to rest for a few minutes before serving.