Creamy Herb-Infused Chicken and Wild Rice Bake

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

Creamy Herb-Infused Chicken and Wild Rice Bake

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Infused Chicken and Wild Rice Bake

Savor a comforting, creamy chicken and wild rice bake infused with aromatic herbs and a touch of Greek yogurt, balanced with tender vegetables and a light drizzle of olive oil. This dish brings together the hearty flavors of chicken and wild rice with refreshing herbs for a satisfying meal that fits perfectly into your daily nutritional goals.

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NUTRITION

324kcal
Protein
39.0g
Fat
8.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Wild Rice

1/3 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1/4 cup diced Carrot

1/4 cup diced Celery

1/2 cup Fresh Spinach

1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Mixed Dried Herbs

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 3

    Add the diced carrots and celery to the skillet, cooking until slightly softened for about 3 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    In a mixing bowl, combine the sautéed vegetables, low-sodium chicken broth, nonfat Greek yogurt, and dried herbs, stirring well.

  • 6

    Season the chicken breast with salt and pepper, then lightly sear it in a hot pan for 2 minutes on each side to lock in the juices.

  • 7

    Place the seared chicken breast in a baking dish. Spread the cooked wild rice evenly around the chicken.

  • 8

    Pour the creamy herb and vegetable mixture over the chicken and rice, ensuring an even distribution.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the flavors meld together.

  • 10

    Remove from the oven, let it rest for a few minutes, and then serve warm.

Creamy Herb-Infused Chicken and Wild Rice Bake

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

Creamy Herb-Infused Chicken and Wild Rice Bake

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Infused Chicken and Wild Rice Bake

Savor a comforting, creamy chicken and wild rice bake infused with aromatic herbs and a touch of Greek yogurt, balanced with tender vegetables and a light drizzle of olive oil. This dish brings together the hearty flavors of chicken and wild rice with refreshing herbs for a satisfying meal that fits perfectly into your daily nutritional goals.

NUTRITION

324kcal
Protein
39.0g
Fat
8.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Wild Rice

1/3 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1/4 cup diced Carrot

1/4 cup diced Celery

1/2 cup Fresh Spinach

1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Mixed Dried Herbs

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 3

    Add the diced carrots and celery to the skillet, cooking until slightly softened for about 3 minutes.

  • 4

    Stir in the fresh spinach and cook until just wilted.

  • 5

    In a mixing bowl, combine the sautéed vegetables, low-sodium chicken broth, nonfat Greek yogurt, and dried herbs, stirring well.

  • 6

    Season the chicken breast with salt and pepper, then lightly sear it in a hot pan for 2 minutes on each side to lock in the juices.

  • 7

    Place the seared chicken breast in a baking dish. Spread the cooked wild rice evenly around the chicken.

  • 8

    Pour the creamy herb and vegetable mixture over the chicken and rice, ensuring an even distribution.

  • 9

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the flavors meld together.

  • 10

    Remove from the oven, let it rest for a few minutes, and then serve warm.