Name: Creamy Spinach Artichoke Baked Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.25 cup Non-fat Greek yogurt; 1 tbsp Grated parmesan cheese; 0.5 cup Canned artichoke hearts; 1 cup Fresh spinach; 1 tsp Extra virgin olive oil; 1 slice Sourdough bread; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes

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 Baked Chicken

Tender chicken breast baked under a velvety spinach and artichoke topping, served with toasted sourdough for a satisfying crunch.

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NUTRITION

Protein

50.1g

Fat

11.6g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.5 cup Canned artichoke hearts

1 cup Fresh spinach

1 tsp Extra virgin olive oil

1 slice Sourdough bread

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken for 2 minutes per side until golden.
4
In a small bowl, combine the Greek yogurt, parmesan, chopped artichoke hearts, chopped spinach, minced garlic, and red pepper flakes.
5
Place the seared chicken on the baking sheet and spread the creamy spinach artichoke mixture generously over the top.
6
Bake for 12 to 15 minutes or until the chicken reaches an internal temperature of 165°F.
7
Toast the sourdough bread until crisp and serve alongside the warm, bubbly chicken.