Crustless Creamy Chicken and Vegetable Bake

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

Crustless Creamy Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Crustless Creamy Chicken and Vegetable Bake

Enjoy a hearty, one-dish meal featuring tender chicken breast combined with a luscious, light cream sauce and a medley of vibrant vegetables. This dish offers a delightful balance of flavors and textures, perfect for any time of day.

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NUTRITION

363kcal
Protein
42.8g
Fat
14.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz Reduced-Fat Cream Cheese

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (diced)

1 cup Spinach

1/4 cup Onion (chopped)

1 clove Garlic (minced)

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease an 8x8-inch baking dish with olive oil.

  • 3

    Dice the chicken breast into bite-sized pieces and place in a mixing bowl.

  • 4

    Add the minced garlic, smoked paprika, salt, and black pepper to the chicken, tossing to coat evenly.

  • 5

    Mix in the reduced-fat cream cheese until the chicken is well coated. If the cream cheese is too thick, let it soften at room temperature for a few minutes and mix thoroughly.

  • 6

    Add the sliced zucchini, diced red bell pepper, chopped onion, and spinach to the bowl and gently combine with the chicken mixture.

  • 7

    Transfer the mixture into the prepared baking dish, spreading it out evenly.

  • 8

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.

Crustless Creamy Chicken and Vegetable Bake

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

Crustless Creamy Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Crustless Creamy Chicken and Vegetable Bake

Enjoy a hearty, one-dish meal featuring tender chicken breast combined with a luscious, light cream sauce and a medley of vibrant vegetables. This dish offers a delightful balance of flavors and textures, perfect for any time of day.

NUTRITION

363kcal
Protein
42.8g
Fat
14.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 oz Reduced-Fat Cream Cheese

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (diced)

1 cup Spinach

1/4 cup Onion (chopped)

1 clove Garlic (minced)

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease an 8x8-inch baking dish with olive oil.

  • 3

    Dice the chicken breast into bite-sized pieces and place in a mixing bowl.

  • 4

    Add the minced garlic, smoked paprika, salt, and black pepper to the chicken, tossing to coat evenly.

  • 5

    Mix in the reduced-fat cream cheese until the chicken is well coated. If the cream cheese is too thick, let it soften at room temperature for a few minutes and mix thoroughly.

  • 6

    Add the sliced zucchini, diced red bell pepper, chopped onion, and spinach to the bowl and gently combine with the chicken mixture.

  • 7

    Transfer the mixture into the prepared baking dish, spreading it out evenly.

  • 8

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.