Name: Creamy Chicken and Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1 cup Broccoli, chopped; 1/2 cup Carrots, sliced; 2 tablespoons Low-Fat Cream Cheese; 1 additional tablespoon Low-Fat Cream Cheese; 1/4 cup Unsweetened Almond Milk; 1 teaspoon Olive Oil; 1 clove Garlic, minced; 1/2 teaspoon Dried Thyme; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Bake

Delight in this comforting bake featuring tender chicken breast and crisp vegetables smothered in a light, creamy sauce. The combination of low-fat cream cheese and almond milk creates a gently rich texture, perfectly accented by garlic, olive oil, and fresh herbs.

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NUTRITION

Protein

34.1g

Fat

14.4g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli, chopped

1/2 cup Carrots, sliced

2 tablespoons Low-Fat Cream Cheese

1 additional tablespoon Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

1 clove Garlic, minced

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly grease a small baking dish with olive oil.
3
Cut the chicken breast into bite-sized cubes and season with salt, pepper, and dried thyme.
4
In a mixing bowl, combine the chicken, chopped broccoli, sliced carrots, and minced garlic.
5
In a separate bowl, whisk together the low-fat cream cheese, extra tablespoon of cream cheese, and unsweetened almond milk until smooth.
6
Pour the creamy sauce over the chicken and vegetables, ensuring all pieces are well-coated.
7
Transfer the mixture into the prepared baking dish and spread evenly.
8
Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
9
Remove from the oven, let it cool slightly, and serve warm.