Creamy Chicken and Vegetable Bake with Golden Potato Topping

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

Creamy Chicken and Vegetable Bake with Golden Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Bake with Golden Potato Topping

Enjoy this comforting bake that layers tender chicken breast with a medley of fresh broccoli and carrots, all smothered in a light, creamy Greek yogurt sauce. Topped with thin slices of golden potato and a sprinkle of low‐fat cheddar, this dish combines savory, creamy and hearty textures for a satisfying meal any time of day.

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NUTRITION

408kcal
Protein
47.3g
Fat
6.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

100g Broccoli

50g Carrots

130g Golden Potato (thinly sliced)

30g Light Greek Yogurt

14g Low-Fat Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly season the chicken breast with salt and pepper and place it in a greased baking dish.

  • 3

    Add chopped broccoli and sliced carrots evenly around the chicken.

  • 4

    In a small bowl, mix the light Greek yogurt with a pinch of salt and pepper. Drizzle this creamy mixture over the chicken and vegetables.

  • 5

    Arrange thin slices of golden potato on top as a layer, then sprinkle the low-fat cheddar cheese evenly over the potatoes.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the potato topping turns golden and slightly crispy.

  • 7

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

Creamy Chicken and Vegetable Bake with Golden Potato Topping

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

Creamy Chicken and Vegetable Bake with Golden Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Bake with Golden Potato Topping

Enjoy this comforting bake that layers tender chicken breast with a medley of fresh broccoli and carrots, all smothered in a light, creamy Greek yogurt sauce. Topped with thin slices of golden potato and a sprinkle of low‐fat cheddar, this dish combines savory, creamy and hearty textures for a satisfying meal any time of day.

NUTRITION

408kcal
Protein
47.3g
Fat
6.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

100g Broccoli

50g Carrots

130g Golden Potato (thinly sliced)

30g Light Greek Yogurt

14g Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly season the chicken breast with salt and pepper and place it in a greased baking dish.

  • 3

    Add chopped broccoli and sliced carrots evenly around the chicken.

  • 4

    In a small bowl, mix the light Greek yogurt with a pinch of salt and pepper. Drizzle this creamy mixture over the chicken and vegetables.

  • 5

    Arrange thin slices of golden potato on top as a layer, then sprinkle the low-fat cheddar cheese evenly over the potatoes.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the potato topping turns golden and slightly crispy.

  • 7

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