YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Chicken Bowl
Sautéed chicken breast tossed in a velvety spinach and artichoke Greek yogurt sauce, creating a rich and savory meal that feels like a decadent treat.
INGREDIENTS
4 oz chicken breast
0.5 tbsp extra virgin olive oil
1 clove garlic
0.5 cup canned artichoke hearts
1 cup fresh baby spinach
0.5 cup plain non-fat Greek yogurt
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into bite-sized cubes and season with half of the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
Lower the heat to medium. Add the minced garlic and chopped artichoke hearts to the skillet, sautéing for 2 minutes until fragrant.
Add the fresh baby spinach to the pan and stir until it is just wilted.
In a small bowl, whisk together the Greek yogurt, grated parmesan, and the remaining salt and pepper.
Remove the skillet from the heat and stir in the yogurt mixture until the chicken and vegetables are thoroughly coated in a creamy sauce.
Serve immediately in a bowl, garnished with extra black pepper if desired.