Chicken with Creamy Spinach Artichoke Sauce and Roasted Greens

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

Chicken with Creamy Spinach Artichoke Sauce and Roasted Greens

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Spinach Artichoke Sauce and Roasted Greens

Enjoy a satisfying and balanced dish featuring tender chicken breast smothered in a creamy spinach and artichoke sauce, paired with lightly roasted greens. This meal brings together vibrant flavors and hearty textures for a wholesome and delicious option.

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NUTRITION

357kcal
Protein
49.5g
Fat
9.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Fresh Spinach (30g)

0.5 cup Artichoke Hearts (84g)

0.25 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil (4.5g)

1 cup Mixed Greens (67g)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Heat a skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for 2-3 minutes per side until golden. Transfer the skillet to the oven and roast for 10-12 minutes until the chicken is fully cooked.

  • 4

    Meanwhile, in a small saucepan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 5

    Add the chopped artichoke hearts and fresh spinach to the saucepan. Stir until the spinach wilts slightly, about 2 minutes.

  • 6

    Mix in the nonfat Greek yogurt and lemon juice. Stir gently to combine into a creamy sauce, and season with salt and pepper. Warm the sauce on low heat without boiling.

  • 7

    For the roasted greens, toss the mixed greens lightly with a pinch of salt and a drizzle of olive oil. Place on a baking sheet and roast in the oven for about 8-10 minutes until slightly crispy at the edges.

  • 8

    Plate the chicken breast and spoon the creamy spinach artichoke sauce over it. Serve with a side of roasted greens.

Chicken with Creamy Spinach Artichoke Sauce and Roasted Greens

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

Chicken with Creamy Spinach Artichoke Sauce and Roasted Greens

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Spinach Artichoke Sauce and Roasted Greens

Enjoy a satisfying and balanced dish featuring tender chicken breast smothered in a creamy spinach and artichoke sauce, paired with lightly roasted greens. This meal brings together vibrant flavors and hearty textures for a wholesome and delicious option.

NUTRITION

357kcal
Protein
49.5g
Fat
9.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Fresh Spinach (30g)

0.5 cup Artichoke Hearts (84g)

0.25 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil (4.5g)

1 cup Mixed Greens (67g)

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Heat a skillet over medium-high heat and add half of the olive oil. Sear the chicken breast for 2-3 minutes per side until golden. Transfer the skillet to the oven and roast for 10-12 minutes until the chicken is fully cooked.

  • 4

    Meanwhile, in a small saucepan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 5

    Add the chopped artichoke hearts and fresh spinach to the saucepan. Stir until the spinach wilts slightly, about 2 minutes.

  • 6

    Mix in the nonfat Greek yogurt and lemon juice. Stir gently to combine into a creamy sauce, and season with salt and pepper. Warm the sauce on low heat without boiling.

  • 7

    For the roasted greens, toss the mixed greens lightly with a pinch of salt and a drizzle of olive oil. Place on a baking sheet and roast in the oven for about 8-10 minutes until slightly crispy at the edges.

  • 8

    Plate the chicken breast and spoon the creamy spinach artichoke sauce over it. Serve with a side of roasted greens.