Garlic Spinach with Toasted Pine Nuts and Pan-Seared Chicken

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

Garlic Spinach with Toasted Pine Nuts and Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Spinach with Toasted Pine Nuts and Pan-Seared Chicken

Pan-seared chicken breast served over a bed of vibrant sautéed garlic spinach and topped with buttery toasted pine nuts for a satisfying crunch.

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NUTRITION

432kcal
Protein
43.5g
Fat
26.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

0.5 oz pine nuts

4 cup baby spinach

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with the sea salt and black pepper.

  • 2

    Place the pine nuts in a small dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then set aside.

  • 3

    Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan to rest for 5 minutes, then add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds.

  • 5

    Add the baby spinach to the skillet and cook just until wilted, which should take about 1-2 minutes.

  • 6

    Slice the chicken and serve it atop the garlic spinach, finishing with a sprinkle of toasted pine nuts and a bright squeeze of lemon juice.

Garlic Spinach with Toasted Pine Nuts and Pan-Seared Chicken

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

Garlic Spinach with Toasted Pine Nuts and Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Spinach with Toasted Pine Nuts and Pan-Seared Chicken

Pan-seared chicken breast served over a bed of vibrant sautéed garlic spinach and topped with buttery toasted pine nuts for a satisfying crunch.

NUTRITION

432kcal
Protein
43.5g
Fat
26.3g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

0.5 oz pine nuts

4 cup baby spinach

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with the sea salt and black pepper.

  • 2

    Place the pine nuts in a small dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then set aside.

  • 3

    Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan to rest for 5 minutes, then add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds.

  • 5

    Add the baby spinach to the skillet and cook just until wilted, which should take about 1-2 minutes.

  • 6

    Slice the chicken and serve it atop the garlic spinach, finishing with a sprinkle of toasted pine nuts and a bright squeeze of lemon juice.