YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Chicken with Roasted Vegetables
Savor a delightful dish featuring tender chicken breast bathed in a creamy, tangy spinach-artichoke sauce. Paired with a medley of perfectly roasted vegetables, this meal offers a harmonious blend of textures and flavors that is both satisfying and nourishing.
INGREDIENTS
4 oz Chicken Breast
1 cup Fresh Spinach
1/4 cup Marinated Artichoke Hearts
1/4 cup Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
1 serving Roasted Mixed Vegetables
1 tsp Olive Oil
1 garlic clove
PREPARATION
Preheat your oven to 425°F (220°C). Toss your chopped mixed vegetables (red bell pepper, zucchini, broccoli) with olive oil, salt, and pepper on a baking tray and roast for about 20-25 minutes until tender and lightly browned.
Season the chicken breast on both sides with salt and pepper. In a skillet over medium heat, add a small amount of olive oil and sauté a minced garlic clove until fragrant.
Place the chicken breast in the skillet and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan.
In the same skillet, add the fresh spinach and artichoke hearts. Sauté briefly until the spinach is wilted, about 1-2 minutes.
Lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese until a creamy sauce forms, allowing the flavors to meld. If needed, add a splash of water or broth to thin out the sauce slightly.
Return the cooked chicken to the skillet, coating it with the creamy spinach and artichoke sauce. Let it simmer for an additional 1-2 minutes.
Plate the chicken alongside the roasted mixed vegetables. Drizzle any remaining sauce over the chicken and vegetables.
Serve warm and enjoy your balanced, protein-packed meal.