Name: Lightened-Up Creamy Chicken and Root Vegetable Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Carrot; 1 small Parsnip; 1 stalk Celery; 1/4 cup Red Onion, diced; 1/4 cup Low-Fat Greek Yogurt; 1 tbsp Whole Wheat Flour; 1/2 cup Low-Sodium Chicken Broth; 1 tsp Olive Oil

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a lighter twist on the classic comfort food with this Creamy Chicken and Root Vegetable Pot Pie. Tender chicken breast and a medley of hearty root vegetables are simmered in a velvety, low-fat creamy sauce, then gently thickened with whole wheat flour. This recipe is both satisfying and balanced, perfect for any meal of the day.

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NUTRITION

Protein

45.2g

Fat

9.6g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Red Onion, diced

1/4 cup Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

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PREPARATION

1
Preheat a skillet over medium heat and add olive oil.
2
Dice the red onion, carrot, parsnip, and celery into uniform pieces.
3
Sauté the vegetables in the skillet until they begin to soften, about 5 minutes.
4
Add diced chicken breast and cook until lightly browned and heated through.
5
Sprinkle whole wheat flour over the mixture and stir well to coat the ingredients.
6
Pour in the low-sodium chicken broth and stir until the sauce begins to thicken.
7
Reduce heat to a simmer and mix in the low-fat Greek yogurt for a creamy texture.
8
Allow the filling to simmer for an additional 3-4 minutes, stirring occasionally.
9
Taste and adjust seasonings as needed, then serve warm.