Chicken Breast with Creamy Spinach and Roasted Vegetables

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

Chicken Breast with Creamy Spinach and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Creamy Spinach and Roasted Vegetables

Enjoy a balanced and flavorful meal featuring a juicy, grilled chicken breast served atop a bed of creamy spinach enriched with a touch of Greek yogurt, paired with a colorful medley of roasted carrots, red bell pepper, and zucchini. This dish is lightly seasoned and finished with a drizzle of olive oil to enhance the natural sweetness of the vegetables.

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NUTRITION

340kcal
Protein
44.3g
Fat
9.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spinach

1/4 cup Plain Nonfat Greek Yogurt

1 medium Carrot

1/2 medium Red Bell Pepper

1/2 small Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the carrot, red bell pepper, and zucchini into bite-sized pieces and toss them in olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 5

    While the chicken is cooking, combine the spinach and Greek yogurt in a bowl. Lightly toss to coat the spinach, allowing the warmth of the chicken to slightly wilt the greens.

  • 6

    Slice the chicken breast and plate it atop the creamy spinach. Serve alongside the roasted vegetables.

Chicken Breast with Creamy Spinach and Roasted Vegetables

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

Chicken Breast with Creamy Spinach and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Creamy Spinach and Roasted Vegetables

Enjoy a balanced and flavorful meal featuring a juicy, grilled chicken breast served atop a bed of creamy spinach enriched with a touch of Greek yogurt, paired with a colorful medley of roasted carrots, red bell pepper, and zucchini. This dish is lightly seasoned and finished with a drizzle of olive oil to enhance the natural sweetness of the vegetables.

NUTRITION

340kcal
Protein
44.3g
Fat
9.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spinach

1/4 cup Plain Nonfat Greek Yogurt

1 medium Carrot

1/2 medium Red Bell Pepper

1/2 small Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the carrot, red bell pepper, and zucchini into bite-sized pieces and toss them in olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 5

    While the chicken is cooking, combine the spinach and Greek yogurt in a bowl. Lightly toss to coat the spinach, allowing the warmth of the chicken to slightly wilt the greens.

  • 6

    Slice the chicken breast and plate it atop the creamy spinach. Serve alongside the roasted vegetables.