Creamy Oatmeal with Sautéed Spinach and Grilled Chicken Strips

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

Creamy Oatmeal with Sautéed Spinach and Grilled Chicken Strips

YOUR SOLIN GENERATED RECIPE

Creamy Oatmeal with Sautéed Spinach and Grilled Chicken Strips

Savory oats simmered in broth and topped with tender grilled chicken and garlic-sautéed spinach, finished with a sprinkle of nutty nutritional yeast.

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NUTRITION

372kcal
Protein
28.2g
Fat
14.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Dry Rolled Oats

2.1 ounces Chicken Breast, sliced into strips

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 cup Low Sodium Chicken Broth

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PREPARATION

  • 1

    In a small saucepan, bring the chicken broth to a gentle boil over medium-high heat.

  • 2

    Add the rolled oats to the broth, then reduce the heat to low and simmer, stirring occasionally, until the liquid is absorbed and the oats reach a creamy consistency.

  • 3

    While the oats are simmering, heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Season the chicken strips with a pinch of salt and pepper, then grill them in the skillet until golden brown and cooked through, about 5-7 minutes.

  • 5

    Remove the chicken from the skillet and set aside; add the remaining teaspoon of olive oil and the fresh spinach to the same pan.

  • 6

    Sauté the spinach for 1-2 minutes until just wilted and bright green.

  • 7

    Stir the nutritional yeast into the cooked oats to add a savory, cheesy depth of flavor.

  • 8

    Transfer the creamy oats to a bowl and top with the sautéed spinach and grilled chicken strips.

Creamy Oatmeal with Sautéed Spinach and Grilled Chicken Strips

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

Creamy Oatmeal with Sautéed Spinach and Grilled Chicken Strips

YOUR SOLIN GENERATED RECIPE

Creamy Oatmeal with Sautéed Spinach and Grilled Chicken Strips

Savory oats simmered in broth and topped with tender grilled chicken and garlic-sautéed spinach, finished with a sprinkle of nutty nutritional yeast.

NUTRITION

372kcal
Protein
28.2g
Fat
14.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Dry Rolled Oats

2.1 ounces Chicken Breast, sliced into strips

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 cup Low Sodium Chicken Broth

PREPARATION

  • 1

    In a small saucepan, bring the chicken broth to a gentle boil over medium-high heat.

  • 2

    Add the rolled oats to the broth, then reduce the heat to low and simmer, stirring occasionally, until the liquid is absorbed and the oats reach a creamy consistency.

  • 3

    While the oats are simmering, heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Season the chicken strips with a pinch of salt and pepper, then grill them in the skillet until golden brown and cooked through, about 5-7 minutes.

  • 5

    Remove the chicken from the skillet and set aside; add the remaining teaspoon of olive oil and the fresh spinach to the same pan.

  • 6

    Sauté the spinach for 1-2 minutes until just wilted and bright green.

  • 7

    Stir the nutritional yeast into the cooked oats to add a savory, cheesy depth of flavor.

  • 8

    Transfer the creamy oats to a bowl and top with the sautéed spinach and grilled chicken strips.