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 vibrant and hearty dish featuring tender chicken breast enveloped in a mildly tangy sun-dried tomato cream sauce, tossed with fresh spinach and paired with perfectly cooked quinoa. The interplay of flavors and textures creates a satisfying meal with a touch of Mediterranean inspiration.

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NUTRITION

356kcal
Protein
38.6g
Fat
8.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Sun-Dried Tomatoes (drained)

2 cups Fresh Spinach

1/2 cup Cooked Quinoa

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat and add the minced garlic. Sauté until fragrant, about 30 seconds.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until cooked through and lightly golden.

  • 4

    Remove the chicken and set aside. In the same skillet, add sun-dried tomatoes and let them warm through for about a minute.

  • 5

    Stir in the non-fat Greek yogurt to create a creamy sauce, then add the fresh spinach. Cook until the spinach wilts, approximately 2 minutes.

  • 6

    Thin the sauce with a couple of tablespoons of water if needed.

  • 7

    Slice the chicken breast and plate it over a serving of cooked quinoa. Spoon the creamy sun-dried tomato and spinach mixture over the top.

  • 8

    Serve immediately and enjoy a burst of Mediterranean-inspired flavors.

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 vibrant and hearty dish featuring tender chicken breast enveloped in a mildly tangy sun-dried tomato cream sauce, tossed with fresh spinach and paired with perfectly cooked quinoa. The interplay of flavors and textures creates a satisfying meal with a touch of Mediterranean inspiration.

NUTRITION

356kcal
Protein
38.6g
Fat
8.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Sun-Dried Tomatoes (drained)

2 cups Fresh Spinach

1/2 cup Cooked Quinoa

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat and add the minced garlic. Sauté until fragrant, about 30 seconds.

  • 3

    Add the chicken breast to the skillet and cook for about 5-6 minutes on each side until cooked through and lightly golden.

  • 4

    Remove the chicken and set aside. In the same skillet, add sun-dried tomatoes and let them warm through for about a minute.

  • 5

    Stir in the non-fat Greek yogurt to create a creamy sauce, then add the fresh spinach. Cook until the spinach wilts, approximately 2 minutes.

  • 6

    Thin the sauce with a couple of tablespoons of water if needed.

  • 7

    Slice the chicken breast and plate it over a serving of cooked quinoa. Spoon the creamy sun-dried tomato and spinach mixture over the top.

  • 8

    Serve immediately and enjoy a burst of Mediterranean-inspired flavors.