Creamy Sun-Dried Tomato Chicken with Spinach and Quinoa

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

Creamy Sun-Dried Tomato Chicken with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Spinach and Quinoa

Enjoy this delightful dish featuring tender chicken breast bathed in a creamy sun-dried tomato sauce, tossed with fresh baby spinach and served over a bed of fluffy quinoa. Each bite brings a harmonious blend of tangy, savory, and creamy flavors, perfect for a nourishing dinner.

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NUTRITION

391kcal
Protein
37.6g
Fat
12.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/4 cup rehydrated, chopped Sun-Dried Tomatoes

1 cup Baby Spinach

2 tablespoons Low-Fat Cream Cheese

1 teaspoon Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Heat the teaspoon of olive oil in a non-stick skillet over medium heat and add the minced garlic, cooking until fragrant for about 30 seconds.

  • 2

    Add the chicken breast to the skillet and sear each side for 3-4 minutes until lightly browned. Then lower the heat and cook through until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, stir in the sun-dried tomatoes and allow them to warm up for 1 minute.

  • 4

    Add the low-fat cream cheese and a splash of water (if needed) to create a light, creamy sauce, stirring until smooth and well combined.

  • 5

    Return the chicken to the skillet and coat it in the sauce. Toss in the baby spinach and let it wilt slightly, stirring gently.

  • 6

    Serve the creamy chicken and spinach mixture over the cooked quinoa. Enjoy your balanced and nourishing meal!

Creamy Sun-Dried Tomato Chicken with Spinach and Quinoa

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

Creamy Sun-Dried Tomato Chicken with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Spinach and Quinoa

Enjoy this delightful dish featuring tender chicken breast bathed in a creamy sun-dried tomato sauce, tossed with fresh baby spinach and served over a bed of fluffy quinoa. Each bite brings a harmonious blend of tangy, savory, and creamy flavors, perfect for a nourishing dinner.

NUTRITION

391kcal
Protein
37.6g
Fat
12.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/4 cup rehydrated, chopped Sun-Dried Tomatoes

1 cup Baby Spinach

2 tablespoons Low-Fat Cream Cheese

1 teaspoon Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Heat the teaspoon of olive oil in a non-stick skillet over medium heat and add the minced garlic, cooking until fragrant for about 30 seconds.

  • 2

    Add the chicken breast to the skillet and sear each side for 3-4 minutes until lightly browned. Then lower the heat and cook through until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the skillet and set aside. In the same skillet, stir in the sun-dried tomatoes and allow them to warm up for 1 minute.

  • 4

    Add the low-fat cream cheese and a splash of water (if needed) to create a light, creamy sauce, stirring until smooth and well combined.

  • 5

    Return the chicken to the skillet and coat it in the sauce. Toss in the baby spinach and let it wilt slightly, stirring gently.

  • 6

    Serve the creamy chicken and spinach mixture over the cooked quinoa. Enjoy your balanced and nourishing meal!