Name: Creamy Baked Chicken with Spinach and Artichoke
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup Baby Spinach; 0.5 cup Artichoke Hearts; 0.33 cup Plain Nonfat Greek Yogurt; 2 tbsp Grated Parmesan Cheese; 1 tsp Olive Oil; 1 clove Garlic; Salt and Black Pepper to taste

Creamy Baked Chicken with Spinach and Artichoke

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

YOUR SOLIN GENERATED RECIPE

Creamy Baked Chicken with Spinach and Artichoke

Enjoy a light yet satisfying dinner featuring tender baked chicken breast smothered in a tangy and creamy sauce, enriched with vibrant spinach and artichoke for a delightful burst of flavor and texture. This dish marries the wholesome goodness of lean protein with the rich creaminess of yogurt and a hint of savory Parmesan.

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NUTRITION

Protein

47.4g

Fat

11.2g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Baby Spinach

0.5 cup Artichoke Hearts

0.33 cup Plain Nonfat Greek Yogurt

2 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with olive oil.
2
In a bowl, combine the Greek yogurt, grated Parmesan, minced garlic, salt, and black pepper. Stir until smooth.
3
Place the chicken breast in the baking dish. Spoon half of the creamy sauce over the chicken.
4
Scatter the baby spinach and artichoke hearts around and on top of the chicken.
5
Top with any remaining sauce and gently press the greens to coat the chicken.
6
Bake in the preheated oven for 25-30 minutes or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F.
7
Remove from oven and let it rest for a few minutes before serving.