Name: Creamy Spinach Artichoke Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup frozen Spinach, thawed; 1/2 cup canned Artichoke Hearts, drained; 1/4 cup Nonfat Greek Yogurt; 1/4 cup shredded part-skim Mozzarella; 2 cloves Garlic; 1 tsp Olive Oil; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken Bake

Enjoy a warming bake featuring tender chicken breast smothered in a creamy spinach and artichoke sauce accented with garlic and melted part-skim mozzarella. This dish balances savory flavors with a light, nutritious twist perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

47.1g

Fat

12.9g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup frozen Spinach, thawed

1/2 cup canned Artichoke Hearts, drained

1/4 cup Nonfat Greek Yogurt

1/4 cup shredded part-skim Mozzarella

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Lightly brush a baking dish with olive oil.
3
Season the chicken breast with salt and pepper on both sides.
4
Heat olive oil in a skillet over medium heat, then add minced garlic and sauté until fragrant.
5
Add the thawed spinach to the skillet, stirring for about 2 minutes until warmed through.
6
Mix in the artichoke hearts, nonfat Greek yogurt, and half of the shredded mozzarella. Stir well to combine and season with salt and pepper.
7
Place the seasoned chicken breast in the baking dish, then spoon the spinach-artichoke mixture evenly over the chicken.
8
Sprinkle the remaining mozzarella on top of the dish.
9
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and slightly golden.
10
Remove from the oven and let it rest for a few minutes before serving.