YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Pot Pie
A comforting twist on the traditional pot pie that embraces a healthy profile. Tender chicken is combined with a medley of vibrant vegetables in a creamy, light sauce enriched with Greek yogurt, all enveloped by a delicate cauliflower topping, making it a perfect balance of hearty flavor and clean eating.
INGREDIENTS
4 oz Chicken Breast (113g)
1/2 cup diced Carrots (78g)
1/2 cup Green Peas (80g)
1/4 cup diced Celery (25g)
1/4 cup diced Onion (40g)
1 clove Garlic (3g)
1/2 cup Low-Sodium Chicken Broth (120ml)
1/2 cup Cauliflower Rice (55g)
1/4 cup Low-Fat Greek Yogurt (60g)
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 4-5 minutes.
Add the diced chicken breast to the skillet and cook until lightly browned on all sides, ensuring it is cooked through. Season with salt and pepper as desired.
Stir in the green peas and pour in the low-sodium chicken broth. Allow the mixture to simmer for about 5 minutes so the flavors meld together.
Reduce the heat and mix in the low-fat Greek yogurt to create a creamy consistency throughout the filling.
In a separate pan, lightly sauté the cauliflower rice for 2-3 minutes until just tender. This will serve as a light 'crust' or base for your pot pie.
Plate the sautéed cauliflower rice first, then spoon the creamy chicken and vegetable filling on top. Adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy your healthy, creamy chicken pot pie that perfectly balances comfort with clean, nutritious eating.