Creamy Herb-Roasted Chicken and Vegetable Casserole

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

Creamy Herb-Roasted Chicken and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Vegetable Casserole

Enjoy a warm, comforting casserole featuring tender roasted chicken paired with a vibrant medley of vegetables enveloped in a creamy, herb-infused sauce. The gentle tang of nonfat Greek yogurt perfectly complements the aromatic rosemary and thyme, making each bite both satisfying and nourishing.

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NUTRITION

338kcal
Protein
47.2g
Fat
6.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Nonfat Greek Yogurt

1/3 cup Nonfat Greek Yogurt

1 cup Assorted Vegetables

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a casserole dish with olive oil.

  • 2

    Cut the chicken breast into bite-sized pieces and roughly chop the assorted vegetables (zucchini, bell pepper, red onion) for even cooking.

  • 3

    In a medium bowl, mix the nonfat Greek yogurt (both portions), crushed garlic, dried rosemary, dried thyme, salt, and pepper until well combined.

  • 4

    Toss the chicken pieces and vegetables with the yogurt sauce, ensuring they are evenly coated.

  • 5

    Spread the mixture evenly in the casserole dish and drizzle the remaining olive oil over the top.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

    Let it cool for a few minutes before serving to allow the flavors to meld.

Creamy Herb-Roasted Chicken and Vegetable Casserole

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

Creamy Herb-Roasted Chicken and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Vegetable Casserole

Enjoy a warm, comforting casserole featuring tender roasted chicken paired with a vibrant medley of vegetables enveloped in a creamy, herb-infused sauce. The gentle tang of nonfat Greek yogurt perfectly complements the aromatic rosemary and thyme, making each bite both satisfying and nourishing.

NUTRITION

338kcal
Protein
47.2g
Fat
6.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Nonfat Greek Yogurt

1/3 cup Nonfat Greek Yogurt

1 cup Assorted Vegetables

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a casserole dish with olive oil.

  • 2

    Cut the chicken breast into bite-sized pieces and roughly chop the assorted vegetables (zucchini, bell pepper, red onion) for even cooking.

  • 3

    In a medium bowl, mix the nonfat Greek yogurt (both portions), crushed garlic, dried rosemary, dried thyme, salt, and pepper until well combined.

  • 4

    Toss the chicken pieces and vegetables with the yogurt sauce, ensuring they are evenly coated.

  • 5

    Spread the mixture evenly in the casserole dish and drizzle the remaining olive oil over the top.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

    Let it cool for a few minutes before serving to allow the flavors to meld.