Creamy 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 Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Vegetables

Enjoy a deliciously satisfying dish featuring a tender chicken breast smothered in a creamy spinach artichoke sauce, paired with a medley of roasted broccoli and red bell pepper. Perfectly balanced for a nutritious and flavorful meal.

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NUTRITION

384kcal
Protein
48.8g
Fat
13.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Fresh Spinach (30g)

1/3 cup Artichoke Hearts (40g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 Garlic Clove

1 tsp Olive Oil for sauce (4.5g)

1 cup Broccoli Florets (91g)

1/2 medium Red Bell Pepper (45g)

1 tsp Olive Oil for vegetables (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In a small saucepan, lightly sauté the minced garlic in 1 teaspoon olive oil over medium heat until fragrant.

  • 4

    Add the fresh spinach and artichoke hearts to the pan. Sauté until the spinach is wilted, then remove from heat.

  • 5

    Stir in the low-fat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper if needed.

  • 6

    Place the chicken breast in an oven-safe skillet and spoon the creamy spinach artichoke mixture over it.

  • 7

    On a separate baking sheet, toss the broccoli florets and red bell pepper slices with 1 teaspoon olive oil, salt, and pepper.

  • 8

    Roast the vegetables in the oven for 15-20 minutes while the chicken bakes. Bake the chicken for 20-25 minutes until fully cooked.

  • 9

    Serve the chicken topped with the creamy sauce alongside the roasted vegetables.

Creamy 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 Spinach Artichoke Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken with Roasted Vegetables

Enjoy a deliciously satisfying dish featuring a tender chicken breast smothered in a creamy spinach artichoke sauce, paired with a medley of roasted broccoli and red bell pepper. Perfectly balanced for a nutritious and flavorful meal.

NUTRITION

384kcal
Protein
48.8g
Fat
13.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Fresh Spinach (30g)

1/3 cup Artichoke Hearts (40g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 Garlic Clove

1 tsp Olive Oil for sauce (4.5g)

1 cup Broccoli Florets (91g)

1/2 medium Red Bell Pepper (45g)

1 tsp Olive Oil for vegetables (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    In a small saucepan, lightly sauté the minced garlic in 1 teaspoon olive oil over medium heat until fragrant.

  • 4

    Add the fresh spinach and artichoke hearts to the pan. Sauté until the spinach is wilted, then remove from heat.

  • 5

    Stir in the low-fat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper if needed.

  • 6

    Place the chicken breast in an oven-safe skillet and spoon the creamy spinach artichoke mixture over it.

  • 7

    On a separate baking sheet, toss the broccoli florets and red bell pepper slices with 1 teaspoon olive oil, salt, and pepper.

  • 8

    Roast the vegetables in the oven for 15-20 minutes while the chicken bakes. Bake the chicken for 20-25 minutes until fully cooked.

  • 9

    Serve the chicken topped with the creamy sauce alongside the roasted vegetables.