Creamy Chicken and Roasted Vegetable Pot Pie Skillet

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

Creamy Chicken and Roasted Vegetable Pot Pie Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pot Pie Skillet

A comforting one-skillet meal featuring tender chicken, roasted mixed vegetables, and a creamy, light sauce with a hint of rustic herb flavor. This dish delivers a balanced blend of flavors and textures, perfect for a hearty breakfast, lunch, or dinner that feels like a warm hug on a chilly day.

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NUTRITION

347kcal
Protein
40.6g
Fat
10.1g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli florets

1/2 cup chopped Carrots

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

1 tsp Whole Wheat Flour

1/2 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped thyme.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 4

    Remove the chicken temporarily from the skillet. Add the chopped onions, garlic, carrots, and broccoli to the skillet and sauté for 3-4 minutes until they start to soften.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to combine, allowing the flour to lightly coat the veggies.

  • 6

    Pour in the unsweetened almond milk and add the remaining thyme. Stir to create a light creamy sauce, scraping any browned bits from the bottom of the skillet.

  • 7

    Return the chicken breast to the skillet, nestling it among the vegetables.

  • 8

    Transfer the skillet to the oven and roast for 12-15 minutes until the chicken is cooked through and the sauce has thickened slightly.

  • 9

    Remove from the oven, adjust salt and pepper if needed, and serve warm.

Creamy Chicken and Roasted Vegetable Pot Pie Skillet

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

Creamy Chicken and Roasted Vegetable Pot Pie Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pot Pie Skillet

A comforting one-skillet meal featuring tender chicken, roasted mixed vegetables, and a creamy, light sauce with a hint of rustic herb flavor. This dish delivers a balanced blend of flavors and textures, perfect for a hearty breakfast, lunch, or dinner that feels like a warm hug on a chilly day.

NUTRITION

347kcal
Protein
40.6g
Fat
10.1g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli florets

1/2 cup chopped Carrots

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

1 tsp Whole Wheat Flour

1/2 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped thyme.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 4

    Remove the chicken temporarily from the skillet. Add the chopped onions, garlic, carrots, and broccoli to the skillet and sauté for 3-4 minutes until they start to soften.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to combine, allowing the flour to lightly coat the veggies.

  • 6

    Pour in the unsweetened almond milk and add the remaining thyme. Stir to create a light creamy sauce, scraping any browned bits from the bottom of the skillet.

  • 7

    Return the chicken breast to the skillet, nestling it among the vegetables.

  • 8

    Transfer the skillet to the oven and roast for 12-15 minutes until the chicken is cooked through and the sauce has thickened slightly.

  • 9

    Remove from the oven, adjust salt and pepper if needed, and serve warm.