Healthy Creamy Chicken and Veggie Pot Pie

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

Healthy Creamy Chicken and Veggie Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Veggie Pot Pie

Enjoy a nourishing twist on a classic comfort dish featuring tender chicken breast, a medley of vibrant veggies, and a creamy, tangy sauce enriched with Greek yogurt and cauliflower puree, all brought together with a hint of garlic and herbs.

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NUTRITION

397kcal
Protein
39.6g
Fat
12.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/3 cup Low-Fat Greek Yogurt

1/2 cup Cauliflower Puree

1 tsp Olive Oil

1 Small Onion

1 Clove Garlic

Herbs & Spices to taste (thyme, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast and season lightly with salt, pepper, and thyme.

  • 3

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

  • 4

    Add the diced chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes.

  • 5

    Stir in the mixed vegetables and continue to cook for another 3-4 minutes until the veggies start to soften.

  • 6

    Reduce the heat and mix in the low-fat Greek yogurt and cauliflower puree, stirring until you achieve a creamy consistency. Adjust seasoning with additional salt, pepper, and thyme if needed.

  • 7

    Transfer the creamy chicken and veggie mixture into a lightly greased small baking dish. Smooth the top with a spatula.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the filling is bubbly and heated through.

  • 9

    Remove from the oven and let it cool slightly before serving. Enjoy your healthy, comforting pot pie!

Healthy Creamy Chicken and Veggie Pot Pie

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

Healthy Creamy Chicken and Veggie Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Veggie Pot Pie

Enjoy a nourishing twist on a classic comfort dish featuring tender chicken breast, a medley of vibrant veggies, and a creamy, tangy sauce enriched with Greek yogurt and cauliflower puree, all brought together with a hint of garlic and herbs.

NUTRITION

397kcal
Protein
39.6g
Fat
12.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/3 cup Low-Fat Greek Yogurt

1/2 cup Cauliflower Puree

1 tsp Olive Oil

1 Small Onion

1 Clove Garlic

Herbs & Spices to taste (thyme, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast and season lightly with salt, pepper, and thyme.

  • 3

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

  • 4

    Add the diced chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes.

  • 5

    Stir in the mixed vegetables and continue to cook for another 3-4 minutes until the veggies start to soften.

  • 6

    Reduce the heat and mix in the low-fat Greek yogurt and cauliflower puree, stirring until you achieve a creamy consistency. Adjust seasoning with additional salt, pepper, and thyme if needed.

  • 7

    Transfer the creamy chicken and veggie mixture into a lightly greased small baking dish. Smooth the top with a spatula.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the filling is bubbly and heated through.

  • 9

    Remove from the oven and let it cool slightly before serving. Enjoy your healthy, comforting pot pie!