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

Savor a warm and comforting dish featuring tender pieces of chicken breast bathed in a luscious, low-fat cream cheese sauce, complemented by a medley of colorful, nutrient-rich vegetables. This bake is a delightful blend of creamy textures, subtle herb notes, and the fresh crunch of zucchini, red bell pepper, and spinach, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

432kcal
Protein
42.6g
Fat
13.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 oz Low-Fat Cream Cheese (56g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

0.5 small Onion (55g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C). Lightly grease a small baking dish with olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the zucchini and red bell pepper into small cubes. Finely chop the half onion and mince the garlic.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.

  • 4

    Add the diced chicken to the skillet and cook until lightly browned on all sides, about 4-5 minutes. Season with salt, pepper, and Italian seasoning.

  • 5

    Stir in the chopped zucchini, red bell pepper, and spinach. Cook for another 2-3 minutes until the vegetables begin to soften.

  • 6

    Reduce the heat to low and mix in the low-fat cream cheese, stirring until a creamy sauce forms and coats the chicken and vegetables evenly.

  • 7

    Transfer the mixture to the prepared baking dish and spread it out evenly.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the chicken is fully cooked and the vegetables are tender.

  • 9

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

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

Savor a warm and comforting dish featuring tender pieces of chicken breast bathed in a luscious, low-fat cream cheese sauce, complemented by a medley of colorful, nutrient-rich vegetables. This bake is a delightful blend of creamy textures, subtle herb notes, and the fresh crunch of zucchini, red bell pepper, and spinach, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

432kcal
Protein
42.6g
Fat
13.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 oz Low-Fat Cream Cheese (56g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

0.5 small Onion (55g)

2 cloves Garlic (6g)

1 tsp Olive Oil (5g)

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C). Lightly grease a small baking dish with olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the zucchini and red bell pepper into small cubes. Finely chop the half onion and mince the garlic.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.

  • 4

    Add the diced chicken to the skillet and cook until lightly browned on all sides, about 4-5 minutes. Season with salt, pepper, and Italian seasoning.

  • 5

    Stir in the chopped zucchini, red bell pepper, and spinach. Cook for another 2-3 minutes until the vegetables begin to soften.

  • 6

    Reduce the heat to low and mix in the low-fat cream cheese, stirring until a creamy sauce forms and coats the chicken and vegetables evenly.

  • 7

    Transfer the mixture to the prepared baking dish and spread it out evenly.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the chicken is fully cooked and the vegetables are tender.

  • 9

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