Creamy Cauliflower Chicken Pot Pie

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

Creamy Cauliflower Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Pot Pie

Enjoy a hearty and comforting twist on traditional pot pie with tender chicken, nutritious cauliflower, and vibrant vegetables in a creamy sauce. This dish delivers a satisfying balance of savory flavors, a rich yet light creaminess from Greek yogurt, and a delightful medley of textures.

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NUTRITION

431kcal
Protein
55.3g
Fat
9.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower (107g)

1 medium Carrot (61g)

½ medium Yellow Onion (55g)

1 clove Garlic

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

1/4 cup Frozen Green Peas (40g)

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized cubes and season lightly with salt and pepper.

  • 3

    Chop the cauliflower into small florets, dice the carrot, and slice half a yellow onion. Mince the garlic.

  • 4

    Sauté the onion and garlic in the olive oil until they soften and become fragrant, about 2-3 minutes.

  • 5

    Add the chicken cubes and continue to cook until lightly browned on all sides.

  • 6

    Mix in the diced carrot and cauliflower florets, stirring to blend the flavors.

  • 7

    Pour in the chicken broth and bring the mixture to a simmer. Cook for about 8-10 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 8

    Stir in the frozen green peas and cook for an additional 2 minutes.

  • 9

    Remove the skillet from heat and gently fold in the Greek yogurt to create a creamy sauce.

  • 10

    Taste and adjust seasonings as needed. Serve warm as a comforting bowl meal.

Creamy Cauliflower Chicken Pot Pie

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

Creamy Cauliflower Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Pot Pie

Enjoy a hearty and comforting twist on traditional pot pie with tender chicken, nutritious cauliflower, and vibrant vegetables in a creamy sauce. This dish delivers a satisfying balance of savory flavors, a rich yet light creaminess from Greek yogurt, and a delightful medley of textures.

NUTRITION

431kcal
Protein
55.3g
Fat
9.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower (107g)

1 medium Carrot (61g)

½ medium Yellow Onion (55g)

1 clove Garlic

1 cup Low-Sodium Chicken Broth (240g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

1/4 cup Frozen Green Peas (40g)

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized cubes and season lightly with salt and pepper.

  • 3

    Chop the cauliflower into small florets, dice the carrot, and slice half a yellow onion. Mince the garlic.

  • 4

    Sauté the onion and garlic in the olive oil until they soften and become fragrant, about 2-3 minutes.

  • 5

    Add the chicken cubes and continue to cook until lightly browned on all sides.

  • 6

    Mix in the diced carrot and cauliflower florets, stirring to blend the flavors.

  • 7

    Pour in the chicken broth and bring the mixture to a simmer. Cook for about 8-10 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 8

    Stir in the frozen green peas and cook for an additional 2 minutes.

  • 9

    Remove the skillet from heat and gently fold in the Greek yogurt to create a creamy sauce.

  • 10

    Taste and adjust seasonings as needed. Serve warm as a comforting bowl meal.