Creamy Sun-Dried Tomato and Spinach Chicken with Roasted Broccoli

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

Creamy Sun-Dried Tomato and Spinach Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato and Spinach Chicken with Roasted Broccoli

Savor tender chicken breasts smothered in a vibrant, creamy sun-dried tomato and spinach sauce, paired with perfectly roasted broccoli. This dish balances tangy, savory flavors with a smooth, luxurious sauce and crispy vegetables for a satisfying dinner.

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NUTRITION

334kcal
Protein
38.6g
Fat
12.9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 oz Sun-Dried Tomatoes (rehydrated)

1 cup Fresh Spinach

1/3 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 cup Broccoli

1 clove Garlic

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat with 1 tsp olive oil, sear the chicken for 2-3 minutes per side until lightly browned.

  • 3

    Remove the chicken from the skillet. In the same skillet, add the minced garlic and sun-dried tomatoes, and sauté briefly for about 1 minute.

  • 4

    Add the fresh spinach and stir until just wilted. Lower the heat and stir in the nonfat Greek yogurt until the sauce is creamy and well combined. Adjust seasoning with salt and pepper.

  • 5

    Return the chicken to the skillet, spooning some sauce over it to coat well, and let it simmer for an additional 3-4 minutes until the chicken is cooked through.

  • 6

    Meanwhile, toss broccoli florets with the remaining 1 tsp olive oil, salt, and pepper on a baking tray. Roast in the preheated oven for about 12-15 minutes until tender and slightly crispy.

  • 7

    Plate the creamy chicken with roasted broccoli on the side, drizzling any remaining sauce over the top, and serve warm.

Creamy Sun-Dried Tomato and Spinach Chicken with Roasted Broccoli

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

Creamy Sun-Dried Tomato and Spinach Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato and Spinach Chicken with Roasted Broccoli

Savor tender chicken breasts smothered in a vibrant, creamy sun-dried tomato and spinach sauce, paired with perfectly roasted broccoli. This dish balances tangy, savory flavors with a smooth, luxurious sauce and crispy vegetables for a satisfying dinner.

NUTRITION

334kcal
Protein
38.6g
Fat
12.9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 oz Sun-Dried Tomatoes (rehydrated)

1 cup Fresh Spinach

1/3 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 cup Broccoli

1 clove Garlic

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat with 1 tsp olive oil, sear the chicken for 2-3 minutes per side until lightly browned.

  • 3

    Remove the chicken from the skillet. In the same skillet, add the minced garlic and sun-dried tomatoes, and sauté briefly for about 1 minute.

  • 4

    Add the fresh spinach and stir until just wilted. Lower the heat and stir in the nonfat Greek yogurt until the sauce is creamy and well combined. Adjust seasoning with salt and pepper.

  • 5

    Return the chicken to the skillet, spooning some sauce over it to coat well, and let it simmer for an additional 3-4 minutes until the chicken is cooked through.

  • 6

    Meanwhile, toss broccoli florets with the remaining 1 tsp olive oil, salt, and pepper on a baking tray. Roast in the preheated oven for about 12-15 minutes until tender and slightly crispy.

  • 7

    Plate the creamy chicken with roasted broccoli on the side, drizzling any remaining sauce over the top, and serve warm.