Creamy Herb Chicken and Roasted Vegetable Shepherd's Pie with Silky Sweet Potato Topping

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

Creamy Herb Chicken and Roasted Vegetable Shepherd's Pie with Silky Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Roasted Vegetable Shepherd's Pie with Silky Sweet Potato Topping

Enjoy a comforting twist on a classic shepherd's pie that pairs succulent herb-infused chicken with a medley of roasted vegetables, finished with a silky, mashed sweet potato topping. This dish offers a creamy, satisfying bite with aromatic fresh herbs and a light Greek yogurt twist, all baked to golden perfection.

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NUTRITION

485kcal
Protein
49.4g
Fat
13.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1/2 cup Green Peas (80g)

1 medium Bell Pepper (50g)

1 small Onion (30g)

1 clove Garlic (3g)

2 tbsp Nonfat Greek Yogurt (30g)

100g Sweet Potato, baked

2 tsp Olive Oil (10g)

2 tbsp Fresh Herbs (Parsley & Thyme, 8g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt, pepper, and chopped fresh herbs.

  • 3

    In a skillet, heat 1 teaspoon of olive oil over medium heat. Sauté finely chopped onion and garlic for about 2 minutes until fragrant.

  • 4

    Add the diced chicken and carrots. Cook until the chicken is lightly browned and the carrots begin to soften, about 5-7 minutes.

  • 5

    Stir in green peas and diced bell pepper; cook together for another 2-3 minutes. Remove the skillet from heat and mix in the Greek yogurt and additional chopped herbs to create a creamy herb mixture.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe dish, spreading it into an even layer.

  • 7

    Top the mixture with mashed sweet potato. For the topping, bake or steam the sweet potato until soft, then mash it until silky smooth. Season lightly with salt and drizzle with the remaining teaspoon of olive oil.

  • 8

    Spread the mashed sweet potato topping evenly over the filling.

  • 9

    Place the dish in the oven and bake for 15-20 minutes until the topping starts to get slightly golden and the filling is heated through.

  • 10

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

Creamy Herb Chicken and Roasted Vegetable Shepherd's Pie with Silky Sweet Potato Topping

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

Creamy Herb Chicken and Roasted Vegetable Shepherd's Pie with Silky Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Roasted Vegetable Shepherd's Pie with Silky Sweet Potato Topping

Enjoy a comforting twist on a classic shepherd's pie that pairs succulent herb-infused chicken with a medley of roasted vegetables, finished with a silky, mashed sweet potato topping. This dish offers a creamy, satisfying bite with aromatic fresh herbs and a light Greek yogurt twist, all baked to golden perfection.

NUTRITION

485kcal
Protein
49.4g
Fat
13.7g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1/2 cup Green Peas (80g)

1 medium Bell Pepper (50g)

1 small Onion (30g)

1 clove Garlic (3g)

2 tbsp Nonfat Greek Yogurt (30g)

100g Sweet Potato, baked

2 tsp Olive Oil (10g)

2 tbsp Fresh Herbs (Parsley & Thyme, 8g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt, pepper, and chopped fresh herbs.

  • 3

    In a skillet, heat 1 teaspoon of olive oil over medium heat. Sauté finely chopped onion and garlic for about 2 minutes until fragrant.

  • 4

    Add the diced chicken and carrots. Cook until the chicken is lightly browned and the carrots begin to soften, about 5-7 minutes.

  • 5

    Stir in green peas and diced bell pepper; cook together for another 2-3 minutes. Remove the skillet from heat and mix in the Greek yogurt and additional chopped herbs to create a creamy herb mixture.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe dish, spreading it into an even layer.

  • 7

    Top the mixture with mashed sweet potato. For the topping, bake or steam the sweet potato until soft, then mash it until silky smooth. Season lightly with salt and drizzle with the remaining teaspoon of olive oil.

  • 8

    Spread the mashed sweet potato topping evenly over the filling.

  • 9

    Place the dish in the oven and bake for 15-20 minutes until the topping starts to get slightly golden and the filling is heated through.

  • 10

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