Creamy Spinach Artichoke Baked Chicken with Crispy Roasted Broccoli

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

Creamy Spinach Artichoke Baked Chicken with Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Baked Chicken with Crispy Roasted Broccoli

Enjoy a comforting twist on baked chicken topped with a velvety creaminess of spinach and artichokes, accented with garlic and herbs. Paired with crispy roasted broccoli, this dish delivers a balanced, nutrient-packed meal perfect for any time of day.

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NUTRITION

341kcal
Protein
37.9g
Fat
11.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Low-Fat Cream Cheese

1 tbsp Greek Yogurt

1/2 cup Cooked Spinach

1/4 cup Artichoke Hearts

1 cup Broccoli

1 tsp Olive Oil

1 clove Garlic

Pinch Salt

Pinch Black Pepper

Pinch Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and mixed herbs.

  • 3

    In a small bowl, combine low-fat cream cheese, Greek yogurt, cooked spinach, artichoke hearts, and a minced garlic clove. Stir until a creamy sauce forms.

  • 4

    Place the chicken breast in a baking dish and spread the creamy spinach-artichoke mixture evenly over the top.

  • 5

    On a separate baking sheet, toss broccoli florets with olive oil, a pinch of salt, and pepper.

  • 6

    Bake the chicken for about 20-25 minutes or until cooked through and the topping is bubbly. Simultaneously, roast the broccoli for 15-20 minutes until crispy on the edges.

  • 7

    Serve the baked chicken with a side of crispy roasted broccoli and enjoy your healthy, balanced meal.

Creamy Spinach Artichoke Baked Chicken with Crispy Roasted Broccoli

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

Creamy Spinach Artichoke Baked Chicken with Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Baked Chicken with Crispy Roasted Broccoli

Enjoy a comforting twist on baked chicken topped with a velvety creaminess of spinach and artichokes, accented with garlic and herbs. Paired with crispy roasted broccoli, this dish delivers a balanced, nutrient-packed meal perfect for any time of day.

NUTRITION

341kcal
Protein
37.9g
Fat
11.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Low-Fat Cream Cheese

1 tbsp Greek Yogurt

1/2 cup Cooked Spinach

1/4 cup Artichoke Hearts

1 cup Broccoli

1 tsp Olive Oil

1 clove Garlic

Pinch Salt

Pinch Black Pepper

Pinch Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and mixed herbs.

  • 3

    In a small bowl, combine low-fat cream cheese, Greek yogurt, cooked spinach, artichoke hearts, and a minced garlic clove. Stir until a creamy sauce forms.

  • 4

    Place the chicken breast in a baking dish and spread the creamy spinach-artichoke mixture evenly over the top.

  • 5

    On a separate baking sheet, toss broccoli florets with olive oil, a pinch of salt, and pepper.

  • 6

    Bake the chicken for about 20-25 minutes or until cooked through and the topping is bubbly. Simultaneously, roast the broccoli for 15-20 minutes until crispy on the edges.

  • 7

    Serve the baked chicken with a side of crispy roasted broccoli and enjoy your healthy, balanced meal.