Creamy Spinach Artichoke Chicken with Roasted Asparagus

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

Creamy Spinach Artichoke Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Asparagus

Savor a delightful, well-balanced dish featuring a tender 4-ounce chicken breast smothered in a velvety creamy spinach artichoke sauce, paired with crispy roasted asparagus spears. This dish harmoniously combines bright, zesty flavors with a comforting, rich sauce, making it the perfect dinner option that satisfies both taste and nutrition.

Try 3 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
46.4g
Fat
9.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spinach

1/4 cup Artichoke Hearts (canned, low-sodium)

2 tbsp Non-Fat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

1/2 tsp Garlic Powder

1 tsp Lemon Juice

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    In a non-stick skillet over medium heat, lightly sear the chicken for 2-3 minutes on each side until golden.

  • 4

    Transfer the skillet or chicken to the oven and bake for 10-12 minutes until cooked through.

  • 5

    While the chicken bakes, toss asparagus spears with olive oil, salt, and a dash of pepper on a baking sheet.

  • 6

    Roast asparagus in the oven for 10 minutes until tender and slightly crisp.

  • 7

    In a small saucepan over low heat, combine spinach, artichoke hearts, and non-fat Greek yogurt, stirring until the spinach wilts and the sauce is warmed through. Add lemon juice and adjust seasoning if needed.

  • 8

    Plate the chicken, generously spoon the creamy spinach artichoke mixture over the top, and serve alongside the roasted asparagus.

Creamy Spinach Artichoke Chicken with Roasted Asparagus

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

Creamy Spinach Artichoke Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Asparagus

Savor a delightful, well-balanced dish featuring a tender 4-ounce chicken breast smothered in a velvety creamy spinach artichoke sauce, paired with crispy roasted asparagus spears. This dish harmoniously combines bright, zesty flavors with a comforting, rich sauce, making it the perfect dinner option that satisfies both taste and nutrition.

NUTRITION

338kcal
Protein
46.4g
Fat
9.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spinach

1/4 cup Artichoke Hearts (canned, low-sodium)

2 tbsp Non-Fat Greek Yogurt

6 spears Asparagus

1 tsp Olive Oil

1/2 tsp Garlic Powder

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    In a non-stick skillet over medium heat, lightly sear the chicken for 2-3 minutes on each side until golden.

  • 4

    Transfer the skillet or chicken to the oven and bake for 10-12 minutes until cooked through.

  • 5

    While the chicken bakes, toss asparagus spears with olive oil, salt, and a dash of pepper on a baking sheet.

  • 6

    Roast asparagus in the oven for 10 minutes until tender and slightly crisp.

  • 7

    In a small saucepan over low heat, combine spinach, artichoke hearts, and non-fat Greek yogurt, stirring until the spinach wilts and the sauce is warmed through. Add lemon juice and adjust seasoning if needed.

  • 8

    Plate the chicken, generously spoon the creamy spinach artichoke mixture over the top, and serve alongside the roasted asparagus.