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 vibrant skillet dish featuring tender chicken breast combined with sweet root vegetables and a light, creamy sauce. This satisfying meal delivers a balanced mix of protein and veggies in a luscious yet light finish, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

430kcal
Protein
42.7g
Fat
10g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Carrots (122g)

1 cup diced Parsnips (133g)

1/2 cup Low-Fat Milk (122g)

1 tsp Olive Oil (5g)

1/2 medium Onion, chopped (50g)

2 cloves Garlic, minced (6g)

1 tsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Cut the chicken breast into bite-sized pieces and add them to the skillet. Sauté until the chicken is lightly browned on all sides.

  • 4

    Stir in the diced carrots and parsnips, cooking for about 5-7 minutes until they begin to soften.

  • 5

    Pour in the low-fat milk, and sprinkle in fresh thyme, salt, and black pepper. Stir well to combine.

  • 6

    Allow the mixture to simmer on low heat for another 5-7 minutes until the chicken is cooked through and the vegetables are tender, and a light creamy sauce has formed.

  • 7

    Taste and adjust seasonings if necessary, then serve warm.

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 vibrant skillet dish featuring tender chicken breast combined with sweet root vegetables and a light, creamy sauce. This satisfying meal delivers a balanced mix of protein and veggies in a luscious yet light finish, perfect for any meal of the day.

NUTRITION

430kcal
Protein
42.7g
Fat
10g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Carrots (122g)

1 cup diced Parsnips (133g)

1/2 cup Low-Fat Milk (122g)

1 tsp Olive Oil (5g)

1/2 medium Onion, chopped (50g)

2 cloves Garlic, minced (6g)

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Cut the chicken breast into bite-sized pieces and add them to the skillet. Sauté until the chicken is lightly browned on all sides.

  • 4

    Stir in the diced carrots and parsnips, cooking for about 5-7 minutes until they begin to soften.

  • 5

    Pour in the low-fat milk, and sprinkle in fresh thyme, salt, and black pepper. Stir well to combine.

  • 6

    Allow the mixture to simmer on low heat for another 5-7 minutes until the chicken is cooked through and the vegetables are tender, and a light creamy sauce has formed.

  • 7

    Taste and adjust seasonings if necessary, then serve warm.