Name: Chicken Florentine with Creamy Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked quinoa; 2 cup Baby spinach; 0.33 cup Non-fat Greek yogurt; 1 tsp Olive oil; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 0.25 cup Low-sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder

Chicken Florentine with Creamy Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Chicken Florentine with Creamy Herb Sauce

Pan-seared chicken breast simmered in a velvety Greek yogurt and herb sauce over a bed of wilted spinach and nutty quinoa.

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NUTRITION

Protein

53.5g

Fat

11.2g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked quinoa

2 cup Baby spinach

0.33 cup Non-fat Greek yogurt

1 tsp Olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
2
Heat olive oil in a large skillet over medium heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
3
Remove the chicken from the pan and set it aside to rest.
4
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5
Pour in the chicken broth and add the baby spinach, stirring until the leaves are wilted and tender.
6
Reduce the heat to low and stir in the Greek yogurt, dried oregano, and grated parmesan until the sauce is smooth and creamy.
7
Return the chicken to the skillet, spooning the herb sauce over the top.
8
Serve the chicken and sauce immediately over the warm cooked quinoa.