Name: Creamy Leek and Spinach Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 cup Leeks; 2 cup Baby spinach; 0.25 cup Full-fat coconut milk; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Garlic; 0.5 tsp Dried thyme

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

YOUR SOLIN GENERATED RECIPE

Creamy Leek and Spinach Chicken

Sautéed chicken breast simmered in a velvety leek and spinach coconut sauce, providing a rich and savory flavor profile that warms the palate.

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NUTRITION

Protein

48.6g

Fat

30.7g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Leeks

2 cup Baby spinach

0.25 cup Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

0.5 tsp Dried thyme

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PREPARATION

1
Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and dried thyme.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.
4
In the same skillet, add the cleaned and sliced leeks, sautéing for 3-4 minutes until they become soft and translucent.
5
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6
Pour in the full-fat coconut milk and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
7
Add the baby spinach to the skillet and stir until just wilted into the creamy sauce.
8
Return the chicken to the pan, spooning the sauce over the top, and let it warm through for 1 minute before serving.