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 comforting twist on the classic pot pie, featuring tender chicken, vibrant cauliflower, and a medley of carrots, peas, and onions, all simmered in a light, creamy sauce. This dish delivers a delicious balance of savory flavors and textures without compromising your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
49.7g
Fat
13.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Cauliflower

1 medium Carrot

1/2 cup Green Peas

1/4 medium Onion

2 cloves Garlic

1/4 cup Low-Fat Milk

2 tbsp Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Almond Flour

1 tsp Olive Oil

Salt, Pepper, Thyme to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the onion, garlic, carrot, and cauliflower into bite-sized pieces.

  • 3

    Sauté the onion and garlic in the olive oil until fragrant, about 2 minutes.

  • 4

    Add diced carrots and cauliflower, cooking for 3-4 minutes until slightly softened.

  • 5

    Stir in chopped chicken breast and cook until the chicken begins to brown, about 5 minutes.

  • 6

    Pour in the low-sodium chicken broth and stir in the almond flour to start thickening the mixture.

  • 7

    Mix in the green peas and add herbs (salt, pepper, and thyme) to taste.

  • 8

    Reduce heat and stir in low-fat milk and Greek yogurt, allowing the sauce to become creamy and heat through, approximately 3 minutes.

  • 9

    Adjust seasoning if necessary and serve hot.

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 comforting twist on the classic pot pie, featuring tender chicken, vibrant cauliflower, and a medley of carrots, peas, and onions, all simmered in a light, creamy sauce. This dish delivers a delicious balance of savory flavors and textures without compromising your nutritional goals.

NUTRITION

466kcal
Protein
49.7g
Fat
13.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Cauliflower

1 medium Carrot

1/2 cup Green Peas

1/4 medium Onion

2 cloves Garlic

1/4 cup Low-Fat Milk

2 tbsp Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Almond Flour

1 tsp Olive Oil

Salt, Pepper, Thyme to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the onion, garlic, carrot, and cauliflower into bite-sized pieces.

  • 3

    Sauté the onion and garlic in the olive oil until fragrant, about 2 minutes.

  • 4

    Add diced carrots and cauliflower, cooking for 3-4 minutes until slightly softened.

  • 5

    Stir in chopped chicken breast and cook until the chicken begins to brown, about 5 minutes.

  • 6

    Pour in the low-sodium chicken broth and stir in the almond flour to start thickening the mixture.

  • 7

    Mix in the green peas and add herbs (salt, pepper, and thyme) to taste.

  • 8

    Reduce heat and stir in low-fat milk and Greek yogurt, allowing the sauce to become creamy and heat through, approximately 3 minutes.

  • 9

    Adjust seasoning if necessary and serve hot.