Healthy Creamy Chicken Pot Pie

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

Healthy Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie

Enjoy a lighter twist on the classic chicken pot pie with tender chicken breast, a medley of fresh vegetables, and a creamy, tangy sauce made with nonfat Greek yogurt. This dish is comforting and satisfying, featuring a silky sauce thickened with a touch of whole wheat flour and lightly sautéed in olive oil.

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NUTRITION

357kcal
Protein
43g
Fat
8.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Nonfat Greek Yogurt

1/4 cup Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in a medium skillet over medium heat. Sauté the chicken pieces until lightly browned and almost cooked through, then remove and set aside.

  • 3

    In the same skillet, add mixed vegetables and sauté for a couple of minutes until they begin to soften.

  • 4

    Sprinkle in the whole wheat flour and stir for about 1 minute to coat the vegetables evenly.

  • 5

    Pour in the chicken broth and stir well, allowing the mixture to thicken slightly.

  • 6

    Return the chicken to the skillet and gently simmer for 3-4 minutes until the chicken is fully cooked and the sauce has a creamy consistency.

  • 7

    Remove the skillet from heat and stir in the nonfat Greek yogurt until well combined. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm for a hearty, healthy take on chicken pot pie.

Healthy Creamy Chicken Pot Pie

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

Healthy Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie

Enjoy a lighter twist on the classic chicken pot pie with tender chicken breast, a medley of fresh vegetables, and a creamy, tangy sauce made with nonfat Greek yogurt. This dish is comforting and satisfying, featuring a silky sauce thickened with a touch of whole wheat flour and lightly sautéed in olive oil.

NUTRITION

357kcal
Protein
43g
Fat
8.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Nonfat Greek Yogurt

1/4 cup Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat olive oil in a medium skillet over medium heat. Sauté the chicken pieces until lightly browned and almost cooked through, then remove and set aside.

  • 3

    In the same skillet, add mixed vegetables and sauté for a couple of minutes until they begin to soften.

  • 4

    Sprinkle in the whole wheat flour and stir for about 1 minute to coat the vegetables evenly.

  • 5

    Pour in the chicken broth and stir well, allowing the mixture to thicken slightly.

  • 6

    Return the chicken to the skillet and gently simmer for 3-4 minutes until the chicken is fully cooked and the sauce has a creamy consistency.

  • 7

    Remove the skillet from heat and stir in the nonfat Greek yogurt until well combined. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm for a hearty, healthy take on chicken pot pie.