Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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 Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a comforting yet light pot pie featuring tender chicken breast, earthy root vegetables, and a creamy sauce lightened up with Greek yogurt. This dish provides a delightful balance of hearty flavors with a clean, nutrient-rich twist, perfect for any meal of the day.

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NUTRITION

367kcal
Protein
41.5g
Fat
9.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 stalk Celery

1/2 cup Low-Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1 tsp Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and lightly season with salt and pepper.

  • 3

    Chop the carrot, parsnip, celery, and onion into small cubes.

  • 4

    Sauté the chicken in the skillet until lightly browned, about 4-5 minutes. Remove and set aside.

  • 5

    In the same skillet, add the chopped vegetables and thyme, cooking until they begin to soften, about 5 minutes.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to combine, cooking the flour for about 1 minute.

  • 7

    Pour in the low-sodium chicken broth and stir until the mixture thickens slightly.

  • 8

    Return the chicken to the skillet and reduce the heat to low. Stir in the Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 9

    Let the mixture simmer for 3-4 minutes until all ingredients are heated through and the flavors meld.

  • 10

    Serve warm as a comforting yet light meal.

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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 Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a comforting yet light pot pie featuring tender chicken breast, earthy root vegetables, and a creamy sauce lightened up with Greek yogurt. This dish provides a delightful balance of hearty flavors with a clean, nutrient-rich twist, perfect for any meal of the day.

NUTRITION

367kcal
Protein
41.5g
Fat
9.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 stalk Celery

1/2 cup Low-Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1 tsp Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and lightly season with salt and pepper.

  • 3

    Chop the carrot, parsnip, celery, and onion into small cubes.

  • 4

    Sauté the chicken in the skillet until lightly browned, about 4-5 minutes. Remove and set aside.

  • 5

    In the same skillet, add the chopped vegetables and thyme, cooking until they begin to soften, about 5 minutes.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to combine, cooking the flour for about 1 minute.

  • 7

    Pour in the low-sodium chicken broth and stir until the mixture thickens slightly.

  • 8

    Return the chicken to the skillet and reduce the heat to low. Stir in the Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 9

    Let the mixture simmer for 3-4 minutes until all ingredients are heated through and the flavors meld.

  • 10

    Serve warm as a comforting yet light meal.