Creamy Chicken and Vegetable Bake

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

Creamy Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Bake

Enjoy this comforting, protein-packed chicken and vegetable bake featuring tender chicken breast combined with an assortment of garden-fresh veggies, all enveloped in a light and creamy Greek yogurt sauce. Perfectly balanced for a nutritious meal that satisfies without the heaviness.

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NUTRITION

342kcal
Protein
47.4g
Fat
7.1g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli (91g)

1/2 cup sliced Carrots (61g)

1/2 cup sliced Mushrooms (36g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Milk (60g)

1 tsp Olive Oil (5g)

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Lightly sauté minced garlic in olive oil over medium heat until fragrant.

  • 3

    Place the chicken breast in a baking dish and surround with broccoli, sliced carrots, and mushrooms.

  • 4

    In a small bowl, whisk together nonfat Greek yogurt and low-fat milk, then stir in the sautéed garlic. Season with salt and pepper to taste.

  • 5

    Pour the creamy yogurt mixture over the chicken and vegetables, ensuring even coating.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from oven, let rest a few minutes, then serve warm.

Creamy Chicken and Vegetable Bake

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

Creamy Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Bake

Enjoy this comforting, protein-packed chicken and vegetable bake featuring tender chicken breast combined with an assortment of garden-fresh veggies, all enveloped in a light and creamy Greek yogurt sauce. Perfectly balanced for a nutritious meal that satisfies without the heaviness.

NUTRITION

342kcal
Protein
47.4g
Fat
7.1g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli (91g)

1/2 cup sliced Carrots (61g)

1/2 cup sliced Mushrooms (36g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Milk (60g)

1 tsp Olive Oil (5g)

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    Lightly sauté minced garlic in olive oil over medium heat until fragrant.

  • 3

    Place the chicken breast in a baking dish and surround with broccoli, sliced carrots, and mushrooms.

  • 4

    In a small bowl, whisk together nonfat Greek yogurt and low-fat milk, then stir in the sautéed garlic. Season with salt and pepper to taste.

  • 5

    Pour the creamy yogurt mixture over the chicken and vegetables, ensuring even coating.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from oven, let rest a few minutes, then serve warm.