Creamy Chicken and Vegetable Skillet

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

Creamy Chicken and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Skillet

Savor a vibrant skillet dish featuring tender chicken breast mingled with crisp bell peppers, zucchini, mushrooms, and onions. The medley is lightly sautéed in olive oil, infused with garlic and herbs, then finished with a luscious swirl of low-fat Greek yogurt and a splash of chicken broth. A heartwarming, nutrient-packed meal perfect for any time of day.

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NUTRITION

369kcal
Protein
47.9g
Fat
9.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 cup Mushrooms

1/4 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low-fat Greek Yogurt

1/4 cup Low-sodium Chicken Broth

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and herbs.

  • 2

    Wash and slice the bell pepper, zucchini, mushrooms, and quarter the onion.

  • 3

    Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the onions and garlic until fragrant.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    Stir in the bell pepper, zucchini, and mushrooms, cooking until the vegetables begin to soften.

  • 6

    Pour in the low-sodium chicken broth and let it simmer for 3-4 minutes, allowing flavors to meld.

  • 7

    Reduce the heat to low and gently mix in the low-fat Greek yogurt, stirring until the sauce becomes creamy and coats the chicken and vegetables evenly.

  • 8

    Adjust seasonings with salt, pepper, and additional herbs if desired. Serve warm and enjoy.

Creamy Chicken and Vegetable Skillet

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

Creamy Chicken and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Skillet

Savor a vibrant skillet dish featuring tender chicken breast mingled with crisp bell peppers, zucchini, mushrooms, and onions. The medley is lightly sautéed in olive oil, infused with garlic and herbs, then finished with a luscious swirl of low-fat Greek yogurt and a splash of chicken broth. A heartwarming, nutrient-packed meal perfect for any time of day.

NUTRITION

369kcal
Protein
47.9g
Fat
9.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 cup Mushrooms

1/4 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1/4 cup Low-fat Greek Yogurt

1/4 cup Low-sodium Chicken Broth

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and herbs.

  • 2

    Wash and slice the bell pepper, zucchini, mushrooms, and quarter the onion.

  • 3

    Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the onions and garlic until fragrant.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    Stir in the bell pepper, zucchini, and mushrooms, cooking until the vegetables begin to soften.

  • 6

    Pour in the low-sodium chicken broth and let it simmer for 3-4 minutes, allowing flavors to meld.

  • 7

    Reduce the heat to low and gently mix in the low-fat Greek yogurt, stirring until the sauce becomes creamy and coats the chicken and vegetables evenly.

  • 8

    Adjust seasonings with salt, pepper, and additional herbs if desired. Serve warm and enjoy.