Creamy Chicken and Vegetable Skillet

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

Creamy Chicken and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Skillet

Enjoy a hearty one-pan dinner featuring tender chicken breast cooked with colorful bell pepper, zucchini, mushrooms, and onions in a light, creamy nonfat Greek yogurt sauce. This dish is both satisfying and nutritious, ideal for a balanced meal any time of the day.

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NUTRITION

401kcal
Protein
50.1g
Fat
10.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 tbsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

0.5 cup White Button Mushrooms

0.25 medium Onion

1 clove Garlic

0.25 cup Nonfat Greek Yogurt

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove chicken and set aside.

  • 3

    In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent.

  • 4

    Add sliced red bell pepper, zucchini, and mushrooms to the skillet. Cook for about 5 minutes until the vegetables are tender but still crisp.

  • 5

    Lower the heat to a simmer and stir in the nonfat Greek yogurt, creating a light creamy sauce. Adjust seasonings with salt and pepper if needed.

  • 6

    Return the cooked chicken to the skillet, letting it warm through in the creamy vegetable mixture for a couple of minutes.

  • 7

    Serve warm and enjoy your nutritious and flavorful creamy chicken and vegetable skillet.

Creamy Chicken and Vegetable Skillet

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

Creamy Chicken and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Skillet

Enjoy a hearty one-pan dinner featuring tender chicken breast cooked with colorful bell pepper, zucchini, mushrooms, and onions in a light, creamy nonfat Greek yogurt sauce. This dish is both satisfying and nutritious, ideal for a balanced meal any time of the day.

NUTRITION

401kcal
Protein
50.1g
Fat
10.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 tbsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

0.5 cup White Button Mushrooms

0.25 medium Onion

1 clove Garlic

0.25 cup Nonfat Greek Yogurt

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove chicken and set aside.

  • 3

    In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent.

  • 4

    Add sliced red bell pepper, zucchini, and mushrooms to the skillet. Cook for about 5 minutes until the vegetables are tender but still crisp.

  • 5

    Lower the heat to a simmer and stir in the nonfat Greek yogurt, creating a light creamy sauce. Adjust seasonings with salt and pepper if needed.

  • 6

    Return the cooked chicken to the skillet, letting it warm through in the creamy vegetable mixture for a couple of minutes.

  • 7

    Serve warm and enjoy your nutritious and flavorful creamy chicken and vegetable skillet.