Chicken and Roasted Vegetable Skillet Pot Pie with Creamy Sauce

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

Chicken and Roasted Vegetable Skillet Pot Pie with Creamy Sauce

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Skillet Pot Pie with Creamy Sauce

Experience a hearty and comforting skillet pot pie that features tender chicken, a medley of roasted vegetables, and a light, creamy sauce. This dish bursts with savory flavors and vibrant colors, offering a balanced, filling meal that feels both indulgent and nutritious.

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NUTRITION

389kcal
Protein
35.5g
Fat
17.6g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 tbsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 small Onion

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Chop the mixed vegetables, small onion, and mince the garlic.

  • 4

    Heat olive oil in a large, oven-safe skillet over medium heat. Sauté the onions and garlic for 2-3 minutes until softened.

  • 5

    Add the chicken pieces to the skillet and cook until lightly browned, about 4-5 minutes.

  • 6

    Stir in the mixed vegetables and cook for an additional 3-4 minutes until they start to soften.

  • 7

    Pour in the low-sodium chicken broth and allow to simmer for 2 minutes.

  • 8

    Lower the heat and mix in the nonfat Greek yogurt to create a creamy sauce that coats the chicken and vegetables evenly.

  • 9

    Transfer the skillet to the preheated oven and bake for 8-10 minutes until the dish is heated through and the flavors meld together.

  • 10

    Remove from the oven, stir gently, and serve hot.

Chicken and Roasted Vegetable Skillet Pot Pie with Creamy Sauce

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

Chicken and Roasted Vegetable Skillet Pot Pie with Creamy Sauce

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Skillet Pot Pie with Creamy Sauce

Experience a hearty and comforting skillet pot pie that features tender chicken, a medley of roasted vegetables, and a light, creamy sauce. This dish bursts with savory flavors and vibrant colors, offering a balanced, filling meal that feels both indulgent and nutritious.

NUTRITION

389kcal
Protein
35.5g
Fat
17.6g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Vegetables (Carrot, Zucchini, Red Bell Pepper)

1 tbsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 small Onion

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Chop the mixed vegetables, small onion, and mince the garlic.

  • 4

    Heat olive oil in a large, oven-safe skillet over medium heat. Sauté the onions and garlic for 2-3 minutes until softened.

  • 5

    Add the chicken pieces to the skillet and cook until lightly browned, about 4-5 minutes.

  • 6

    Stir in the mixed vegetables and cook for an additional 3-4 minutes until they start to soften.

  • 7

    Pour in the low-sodium chicken broth and allow to simmer for 2 minutes.

  • 8

    Lower the heat and mix in the nonfat Greek yogurt to create a creamy sauce that coats the chicken and vegetables evenly.

  • 9

    Transfer the skillet to the preheated oven and bake for 8-10 minutes until the dish is heated through and the flavors meld together.

  • 10

    Remove from the oven, stir gently, and serve hot.