Creamy Baked Spinach Artichoke Chicken with Roasted Vegetables

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

Creamy Baked Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Artichoke Chicken with Roasted Vegetables

Savor a delightful twist on classic comfort food with tender baked chicken breast layered under a luscious, creamy spinach and artichoke topping. Paired with a medley of perfectly roasted vegetables, this dish offers vibrant flavors and a satisfying texture that’s both wholesome and indulgent.

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NUTRITION

427kcal
Protein
49g
Fat
15.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Fresh Spinach (30g)

1/2 cup Artichoke Hearts (84g)

2 oz Low-Fat Cream Cheese (56g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (28g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking dish. Season with salt and pepper if desired.

  • 3

    In a bowl, combine the chopped fresh spinach, artichoke hearts, and low-fat cream cheese. Mix well until a creamy consistency forms.

  • 4

    Spread the creamy spinach-artichoke mixture evenly over the top of the chicken breast.

  • 5

    For the roasted vegetables, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Place both the chicken and the vegetable tray in the oven. Bake the chicken for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Roast the vegetables for about 18-20 minutes until tender and lightly caramelized.

  • 8

    Serve the creamy baked chicken alongside the roasted vegetables and enjoy.

Creamy Baked Spinach Artichoke Chicken with Roasted Vegetables

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

Creamy Baked Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Spinach Artichoke Chicken with Roasted Vegetables

Savor a delightful twist on classic comfort food with tender baked chicken breast layered under a luscious, creamy spinach and artichoke topping. Paired with a medley of perfectly roasted vegetables, this dish offers vibrant flavors and a satisfying texture that’s both wholesome and indulgent.

NUTRITION

427kcal
Protein
49g
Fat
15.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Fresh Spinach (30g)

1/2 cup Artichoke Hearts (84g)

2 oz Low-Fat Cream Cheese (56g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (28g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking dish. Season with salt and pepper if desired.

  • 3

    In a bowl, combine the chopped fresh spinach, artichoke hearts, and low-fat cream cheese. Mix well until a creamy consistency forms.

  • 4

    Spread the creamy spinach-artichoke mixture evenly over the top of the chicken breast.

  • 5

    For the roasted vegetables, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet.

  • 7

    Place both the chicken and the vegetable tray in the oven. Bake the chicken for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Roast the vegetables for about 18-20 minutes until tender and lightly caramelized.

  • 8

    Serve the creamy baked chicken alongside the roasted vegetables and enjoy.