YOUR SOLIN GENERATED RECIPE
Baked Chicken with Creamy Spinach Artichoke
Enjoy a savory twist on classic comfort with tender baked chicken breast smothered in a light, creamy blend of spinach and artichoke. This dish combines the lean protein of baked chicken with the bright flavors of sautéed spinach, marinated artichoke hearts, and a hint of Greek yogurt creaminess accented by olive oil, creating a balanced meal that's both satisfying and nutritious.
INGREDIENTS
150g Chicken Breast
75g Fresh Spinach
40g Marinated Artichoke Hearts
50g Low-Fat Greek Yogurt
1 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Place the chicken breast on a lightly greased baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper.
Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F (74°C).
While the chicken is baking, gently sauté the fresh spinach in a non-stick pan over medium heat for about 2-3 minutes until wilted. Remove from heat.
In a small bowl, combine the sautéed spinach, marinated artichoke hearts, and low-fat Greek yogurt. Mix well to form a creamy mixture.
Once the chicken is done, spoon the creamy spinach artichoke mixture evenly over the chicken breast.
Optionally, return the chicken to the oven for an additional 3-5 minutes to warm the topping, or serve immediately.
Plate and enjoy your balanced meal.