Lightened-Up Creamy Chicken and Root Vegetable Skillet

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

Lightened-Up Creamy Chicken and Root Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Skillet

Savor a light yet satisfying skillet meal featuring tender chicken breast paired with roasted root vegetables, all enveloped in a creamy, herby sauce powered by low-fat Greek yogurt. This dish delivers a delightful contrast of textures and flavors, perfect for any meal of the day.

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NUTRITION

357kcal
Protein
52.1g
Fat
6.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 clove Garlic

1/4 cup Low-Fat Greek Yogurt

1/2 cup Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Season the chicken breast with salt and pepper, then add it to the skillet. Sauté until browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.

  • 3

    In the same skillet, add the diced red onion, minced garlic, chopped carrot, and sliced parsnip. Sauté until the vegetables begin to soften, approximately 5 minutes.

  • 4

    Deglaze the skillet with chicken broth, stirring to release any browned bits from the bottom.

  • 5

    Return the chicken to the skillet. Sprinkle dried thyme over the mixture and let it simmer for another 5 minutes, ensuring the chicken is cooked through.

  • 6

    Stir in the low-fat Greek yogurt to create a light, creamy sauce. Warm the mixture gently without boiling to preserve the yogurt's texture.

  • 7

    Adjust salt and pepper to taste before serving.

Lightened-Up Creamy Chicken and Root Vegetable Skillet

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

Lightened-Up Creamy Chicken and Root Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Skillet

Savor a light yet satisfying skillet meal featuring tender chicken breast paired with roasted root vegetables, all enveloped in a creamy, herby sauce powered by low-fat Greek yogurt. This dish delivers a delightful contrast of textures and flavors, perfect for any meal of the day.

NUTRITION

357kcal
Protein
52.1g
Fat
6.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 clove Garlic

1/4 cup Low-Fat Greek Yogurt

1/2 cup Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Season the chicken breast with salt and pepper, then add it to the skillet. Sauté until browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.

  • 3

    In the same skillet, add the diced red onion, minced garlic, chopped carrot, and sliced parsnip. Sauté until the vegetables begin to soften, approximately 5 minutes.

  • 4

    Deglaze the skillet with chicken broth, stirring to release any browned bits from the bottom.

  • 5

    Return the chicken to the skillet. Sprinkle dried thyme over the mixture and let it simmer for another 5 minutes, ensuring the chicken is cooked through.

  • 6

    Stir in the low-fat Greek yogurt to create a light, creamy sauce. Warm the mixture gently without boiling to preserve the yogurt's texture.

  • 7

    Adjust salt and pepper to taste before serving.