Creamy Spinach and Artichoke Chicken Bake

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

Creamy Spinach and Artichoke Chicken Bake

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Chicken Bake

Enjoy a savory, creamy bake featuring tender chicken breast nestled in a rich blend of spinach and artichoke hearts, enhanced by a tangy mix of Greek yogurt and a hint of Parmesan. This dish offers a comforting balance of lean protein and vibrant veggies, perfect for a wholesome meal at any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
51.5g
Fat
16.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1/2 cup Artichoke Hearts (drained)

1/4 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Cream Cheese

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper (to taste)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a baking dish with olive oil.

  • 3

    Season the chicken breast on both sides with salt and pepper. In a hot skillet, sear the chicken for 2-3 minutes per side until lightly golden.

  • 4

    Remove the chicken and set aside. In the same skillet, add minced garlic and lightly sauté until fragrant.

  • 5

    Add fresh spinach and artichoke hearts to the skillet, stirring for about 2 minutes until the spinach slightly wilts.

  • 6

    In a bowl, mix the nonfat Greek yogurt with low-fat cream cheese and Parmesan until smooth. Season with a pinch of salt and pepper.

  • 7

    Spread the spinach and artichoke mixture evenly over the sautéed garlic, then place the seared chicken on top.

  • 8

    Pour the creamy yogurt mixture over the chicken and vegetables.

  • 9

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the sauce is bubbling.

  • 10

    Remove from the oven, let it rest for a few minutes, and serve warm.

Creamy Spinach and Artichoke Chicken Bake

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

Creamy Spinach and Artichoke Chicken Bake

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Artichoke Chicken Bake

Enjoy a savory, creamy bake featuring tender chicken breast nestled in a rich blend of spinach and artichoke hearts, enhanced by a tangy mix of Greek yogurt and a hint of Parmesan. This dish offers a comforting balance of lean protein and vibrant veggies, perfect for a wholesome meal at any time of day.

NUTRITION

406kcal
Protein
51.5g
Fat
16.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Fresh Spinach

1/2 cup Artichoke Hearts (drained)

1/4 cup Nonfat Greek Yogurt

2 tbsp Low-Fat Cream Cheese

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a baking dish with olive oil.

  • 3

    Season the chicken breast on both sides with salt and pepper. In a hot skillet, sear the chicken for 2-3 minutes per side until lightly golden.

  • 4

    Remove the chicken and set aside. In the same skillet, add minced garlic and lightly sauté until fragrant.

  • 5

    Add fresh spinach and artichoke hearts to the skillet, stirring for about 2 minutes until the spinach slightly wilts.

  • 6

    In a bowl, mix the nonfat Greek yogurt with low-fat cream cheese and Parmesan until smooth. Season with a pinch of salt and pepper.

  • 7

    Spread the spinach and artichoke mixture evenly over the sautéed garlic, then place the seared chicken on top.

  • 8

    Pour the creamy yogurt mixture over the chicken and vegetables.

  • 9

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the sauce is bubbling.

  • 10

    Remove from the oven, let it rest for a few minutes, and serve warm.