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

Savor the comforting flavors of a classic pot pie with a creamy twist — tender chicken breast paired with lightly cooked cauliflower, carrots, peas, and aromatic herbs all enveloped in a velvety Greek yogurt sauce. This wholesome dish offers a satisfying balance of protein and flavor, ideal for a cozy meal any time of day.

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NUTRITION

358kcal
Protein
48.9g
Fat
4.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Carrot

1/2 cup Peas

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1/4 cup Onion

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease an ovenproof dish.

  • 2

    Dice the chicken breast into bite-sized pieces and season with your choice of herbs and spices.

  • 3

    In a non-stick pan over medium heat, lightly sauté the chicken until it is just cooked through. Remove and set aside.

  • 4

    In the same pan, add the chopped onion and carrot. Sauté until they begin to soften, about 3-4 minutes.

  • 5

    Add the cauliflower and peas to the pan and continue cooking for another 3 minutes, until the vegetables are tender but still maintain some crunch.

  • 6

    Pour in the low-sodium chicken broth, stirring to deglaze the pan. Let simmer for 2 minutes to blend the flavors.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy sauce, then return the chicken to the pan and mix until evenly coated.

  • 8

    Transfer the mixture into your greased baking dish. Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the flavors meld together.

  • 9

    Remove from the oven, let cool for a couple of minutes, and serve warm.

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

Savor the comforting flavors of a classic pot pie with a creamy twist — tender chicken breast paired with lightly cooked cauliflower, carrots, peas, and aromatic herbs all enveloped in a velvety Greek yogurt sauce. This wholesome dish offers a satisfying balance of protein and flavor, ideal for a cozy meal any time of day.

NUTRITION

358kcal
Protein
48.9g
Fat
4.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Carrot

1/2 cup Peas

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1/4 cup Onion

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease an ovenproof dish.

  • 2

    Dice the chicken breast into bite-sized pieces and season with your choice of herbs and spices.

  • 3

    In a non-stick pan over medium heat, lightly sauté the chicken until it is just cooked through. Remove and set aside.

  • 4

    In the same pan, add the chopped onion and carrot. Sauté until they begin to soften, about 3-4 minutes.

  • 5

    Add the cauliflower and peas to the pan and continue cooking for another 3 minutes, until the vegetables are tender but still maintain some crunch.

  • 6

    Pour in the low-sodium chicken broth, stirring to deglaze the pan. Let simmer for 2 minutes to blend the flavors.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy sauce, then return the chicken to the pan and mix until evenly coated.

  • 8

    Transfer the mixture into your greased baking dish. Bake in the preheated oven for 15-20 minutes until the top is slightly golden and the flavors meld together.

  • 9

    Remove from the oven, let cool for a couple of minutes, and serve warm.