Name: Creamy Spinach Artichoke Dip Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Plain Greek yogurt; 1 cup Fresh spinach; 0.5 cup Canned artichoke hearts; 2 tbsp Grated parmesan cheese; 1 clove Garlic; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Extra virgin olive oil

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 Dip Bake

Baked chicken breast topped with a velvety mixture of spinach and artichokes, then finished with a golden parmesan crust for a satisfying crunch.

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NUTRITION

Protein

53.2g

Fat

22.1g

Carbs

11.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Plain Greek yogurt

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

2 tbsp Grated parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

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PREPARATION

1
Preheat oven to 400°F and lightly grease a small baking dish with a teaspoon of the olive oil.
2
Season the chicken breast on both sides with the sea salt and black pepper.
3
In a small skillet, sauté the fresh spinach with a splash of water until wilted, then squeeze out any excess liquid and chop finely.
4
In a small bowl, mix the Greek yogurt, chopped artichoke hearts, wilted spinach, minced garlic, and lemon juice until well combined.
5
Place the chicken in the prepared dish and spread the creamy spinach-artichoke mixture evenly over the top, then drizzle with the remaining olive oil.
6
Sprinkle the grated parmesan cheese over the top of the artichoke mixture.
7
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.