Name: Creamy Spinach Artichoke Chicken Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.33 cup Non-fat Greek yogurt; 1 oz Part-skim mozzarella cheese; 1 tbsp Grated parmesan cheese; 1 cup Canned artichoke hearts; 2 cup Fresh baby spinach; 1 tsp Olive oil; 1 whole Garlic clove; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Red bell pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Chicken Bake

Sautéed chicken breast topped with a bubbly, golden layer of spinach and artichokes folded into creamy Greek yogurt.

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NUTRITION

Protein

49.6g

Fat

13.7g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.33 cup Non-fat Greek yogurt

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Canned artichoke hearts

2 cup Fresh baby spinach

1 tsp Olive oil

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Red bell pepper

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PREPARATION

1
Preheat oven to 400°F.
2
Slice the red bell pepper into wide strips for dipping and set aside.
3
Heat olive oil in an oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then sear for 3 minutes per side until golden.
4
While chicken sears, roughly chop the spinach and artichoke hearts and mince the garlic.
5
In a small bowl, stir together the Greek yogurt, minced garlic, chopped spinach, artichokes, and half of the mozzarella and parmesan.
6
Spread the creamy spinach mixture evenly over the seared chicken breasts in the skillet.
7
Top with the remaining mozzarella and parmesan cheese.
8
Transfer the skillet to the oven and bake for 10-12 minutes until the chicken is cooked through and the cheese is bubbly.
9
Serve the warm chicken bake alongside the crisp bell pepper strips.