Creamy Cauliflower-Based Chicken Pot Pie

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

Creamy Cauliflower-Based Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Based Chicken Pot Pie

Enjoy a comforting twist on classic chicken pot pie with a creamy cauliflower base that lightens the dish while keeping it flavorful. Tender chicken, crisp vegetables, and a smooth, tangy Greek yogurt sauce come together in this cozy meal.

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NUTRITION

337kcal
Protein
45g
Fat
9.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1 cup Cauliflower Florets

1 medium Carrot, diced

2 stalks Celery, chopped

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

Seasonings (Salt, Pepper, Thyme) to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of thyme. Sauté the chicken until lightly browned on both sides and nearly cooked through, about 5-6 minutes. Remove from skillet and set aside.

  • 3

    In the same skillet, add diced carrot and chopped celery. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Add the cauliflower florets to the skillet and stir for another 2 minutes.

  • 5

    Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for another 5 minutes until the vegetables are tender.

  • 6

    Return the chicken to the skillet. Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Let everything warm through for an additional 2 minutes. Adjust seasoning with additional salt, pepper, and thyme if needed.

  • 7

    Serve warm and enjoy your creamy, hearty chicken pot pie with a lighter twist!

Creamy Cauliflower-Based Chicken Pot Pie

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

Creamy Cauliflower-Based Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Based Chicken Pot Pie

Enjoy a comforting twist on classic chicken pot pie with a creamy cauliflower base that lightens the dish while keeping it flavorful. Tender chicken, crisp vegetables, and a smooth, tangy Greek yogurt sauce come together in this cozy meal.

NUTRITION

337kcal
Protein
45g
Fat
9.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1 cup Cauliflower Florets

1 medium Carrot, diced

2 stalks Celery, chopped

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Low-Sodium Chicken Broth

Seasonings (Salt, Pepper, Thyme) to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of thyme. Sauté the chicken until lightly browned on both sides and nearly cooked through, about 5-6 minutes. Remove from skillet and set aside.

  • 3

    In the same skillet, add diced carrot and chopped celery. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Add the cauliflower florets to the skillet and stir for another 2 minutes.

  • 5

    Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for another 5 minutes until the vegetables are tender.

  • 6

    Return the chicken to the skillet. Lower the heat and stir in the nonfat Greek yogurt to create a creamy sauce. Let everything warm through for an additional 2 minutes. Adjust seasoning with additional salt, pepper, and thyme if needed.

  • 7

    Serve warm and enjoy your creamy, hearty chicken pot pie with a lighter twist!