Creamy Cauliflower-Crusted Chicken Pot Pie

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

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

Enjoy a hearty yet light twist on the classic pot pie. Tender chicken is nestled under a creamy cauliflower crust alongside a medley of carrots, peas, and celery, all brought together with a tangy Greek yogurt sauce and a hint of olive oil and avocado. This dish is both comforting and nutritious, perfect for a balanced dinner.

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NUTRITION

358kcal
Protein
42.4g
Fat
13.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/4 cup Green Peas

1/4 cup Diced Carrots

1/4 cup Diced Celery

2 oz Non-Fat Greek Yogurt

1 tsp Olive Oil

1/4 Avocado

Salt and Pepper to taste

Herbs (thyme or rosemary) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs. Sauté in a pan with olive oil until lightly browned, then remove and chop into bite-sized pieces.

  • 3

    In the same pan, add diced carrots, celery, and green peas. Sauté for 3-4 minutes until the vegetables start to soften.

  • 4

    Mix in the cauliflower rice and allow to cook for another 2 minutes. Stir in the Greek yogurt to form a light, creamy sauce.

  • 5

    Fold in the chopped chicken and carefully mix to combine all ingredients.

  • 6

    Transfer the mixture to an oven-safe dish. For the crust, gently mash the cauliflower rice over the top, pressing it to form a cohesive layer.

  • 7

    Top with small chunks of avocado and a sprinkle of herbs, then place the dish in the preheated oven.

  • 8

    Bake for 10-12 minutes until the top is slightly golden and the flavors meld together.

  • 9

    Remove from the oven and let cool slightly before serving.

Creamy Cauliflower-Crusted Chicken Pot Pie

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

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

Enjoy a hearty yet light twist on the classic pot pie. Tender chicken is nestled under a creamy cauliflower crust alongside a medley of carrots, peas, and celery, all brought together with a tangy Greek yogurt sauce and a hint of olive oil and avocado. This dish is both comforting and nutritious, perfect for a balanced dinner.

NUTRITION

358kcal
Protein
42.4g
Fat
13.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/4 cup Green Peas

1/4 cup Diced Carrots

1/4 cup Diced Celery

2 oz Non-Fat Greek Yogurt

1 tsp Olive Oil

1/4 Avocado

Salt and Pepper to taste

Herbs (thyme or rosemary) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs. Sauté in a pan with olive oil until lightly browned, then remove and chop into bite-sized pieces.

  • 3

    In the same pan, add diced carrots, celery, and green peas. Sauté for 3-4 minutes until the vegetables start to soften.

  • 4

    Mix in the cauliflower rice and allow to cook for another 2 minutes. Stir in the Greek yogurt to form a light, creamy sauce.

  • 5

    Fold in the chopped chicken and carefully mix to combine all ingredients.

  • 6

    Transfer the mixture to an oven-safe dish. For the crust, gently mash the cauliflower rice over the top, pressing it to form a cohesive layer.

  • 7

    Top with small chunks of avocado and a sprinkle of herbs, then place the dish in the preheated oven.

  • 8

    Bake for 10-12 minutes until the top is slightly golden and the flavors meld together.

  • 9

    Remove from the oven and let cool slightly before serving.