Seared Chicken Breast with Roasted Vegetables and Garlic Spinach

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

Seared Chicken Breast with Roasted Vegetables and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Garlic Spinach

Pan-seared chicken breast served with herb-roasted zucchini and peppers over a bed of garlicky sautéed spinach, finished with a dollop of cool yogurt and toasted almonds for a satisfying crunch.

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NUTRITION

313kcal
Protein
33.6g
Fat
15.2g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1/2 tbsp Sliced Almonds

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced zucchini and red bell peppers with one teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and starting to brown at the edges.

  • 4

    Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the pan and let it rest for a few minutes.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the spinach to the pan and cook for 1-2 minutes until just wilted.

  • 10

    Serve the chicken over the bed of garlic spinach with the roasted vegetables on the side.

  • 11

    Top the chicken with a dollop of Greek yogurt and a sprinkle of sliced almonds for crunch.

Seared Chicken Breast with Roasted Vegetables and Garlic Spinach

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

Seared Chicken Breast with Roasted Vegetables and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Garlic Spinach

Pan-seared chicken breast served with herb-roasted zucchini and peppers over a bed of garlicky sautéed spinach, finished with a dollop of cool yogurt and toasted almonds for a satisfying crunch.

NUTRITION

313kcal
Protein
33.6g
Fat
15.2g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1/2 tbsp Sliced Almonds

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced zucchini and red bell peppers with one teaspoon of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and starting to brown at the edges.

  • 4

    Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the chicken breast for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the pan and let it rest for a few minutes.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the spinach to the pan and cook for 1-2 minutes until just wilted.

  • 10

    Serve the chicken over the bed of garlic spinach with the roasted vegetables on the side.

  • 11

    Top the chicken with a dollop of Greek yogurt and a sprinkle of sliced almonds for crunch.