Name: Creamy Tuscan Chicken Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp extra virgin olive oil; 0.25 cup full-fat coconut milk; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp italian seasoning; 1 cup zucchini noodles; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Chicken Skillet

Pan-seared chicken breast simmered in a velvety sun-dried tomato and spinach cream sauce for a decadent yet clean meal.

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NUTRITION

Protein

50.4g

Fat

25.7g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp italian seasoning

1 cup zucchini noodles

1 tsp lemon juice

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and Italian seasoning.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and cover to keep warm.
4
Reduce the heat to medium and add the minced garlic and sun-dried tomatoes to the same skillet, sautéing for 1 minute until fragrant.
5
Pour in the coconut milk and bring to a gentle simmer, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
6
Stir in the baby spinach and cook for 1-2 minutes until the leaves are just wilted.
7
Return the chicken to the skillet, spooning the creamy sauce over the top, and finish with a fresh squeeze of lemon juice.
8
Serve the chicken and sauce immediately over a bed of fresh zucchini noodles.