Chicken Breast with Roasted Tomatoes and Spinach

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

Chicken Breast with Roasted Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Roasted Tomatoes and Spinach

Pan-seared chicken breast served over a bed of wilted spinach and blistered cherry tomatoes, finished with a dollop of creamy, herb-flecked cottage cheese.

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NUTRITION

481kcal
Protein
56.0g
Fat
21.0g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Cherry tomatoes

2 cups Baby spinach

0.25 cup Low-fat cottage cheese

0.5 cup Yellow onion

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with half of the sea salt, black pepper, and dried oregano.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add the chicken breast to the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and let it rest on a plate while you prepare the vegetables.

  • 5

    In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

  • 6

    Add the cherry tomatoes to the skillet and cook for 4 minutes, stirring occasionally, until the skins begin to blister and pop.

  • 7

    Toss in the baby spinach and the remaining seasonings, stirring for 1 minute until the leaves are just wilted.

  • 8

    Transfer the spinach and tomato mixture to a plate, place the sliced chicken breast on top, and garnish with a dollop of cold cottage cheese.

Chicken Breast with Roasted Tomatoes and Spinach

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

Chicken Breast with Roasted Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Roasted Tomatoes and Spinach

Pan-seared chicken breast served over a bed of wilted spinach and blistered cherry tomatoes, finished with a dollop of creamy, herb-flecked cottage cheese.

NUTRITION

481kcal
Protein
56.0g
Fat
21.0g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Cherry tomatoes

2 cups Baby spinach

0.25 cup Low-fat cottage cheese

0.5 cup Yellow onion

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with half of the sea salt, black pepper, and dried oregano.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add the chicken breast to the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and let it rest on a plate while you prepare the vegetables.

  • 5

    In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

  • 6

    Add the cherry tomatoes to the skillet and cook for 4 minutes, stirring occasionally, until the skins begin to blister and pop.

  • 7

    Toss in the baby spinach and the remaining seasonings, stirring for 1 minute until the leaves are just wilted.

  • 8

    Transfer the spinach and tomato mixture to a plate, place the sliced chicken breast on top, and garnish with a dollop of cold cottage cheese.