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 a comforting, creamy bake featuring succulent chicken breast mixed with a medley of fresh vegetables, lightly enriched with a tangy Greek yogurt and low-fat cheese sauce. This dish balances flavors and textures perfectly, delivering a warm, satisfying meal suitable for any time of the day.

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NUTRITION

326kcal
Protein
40.6g
Fat
10g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Chopped Broccoli

1 medium Red Bell Pepper (diced)

1 medium Zucchini (sliced)

2 tbsp Nonfat Greek Yogurt

1/4 cup Shredded Low-Fat Mozzarella Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

  • 3

    In a skillet, heat olive oil over medium heat and lightly sauté the chicken pieces until they are just browned on the outside, about 3-4 minutes.

  • 4

    Meanwhile, prepare the vegetables by chopping the broccoli into florets, dicing the red bell pepper, and slicing the zucchini.

  • 5

    In a large bowl, combine the sautéed chicken with broccoli, red bell pepper, and zucchini. Stir in the nonfat Greek yogurt to create a light creamy coating.

  • 6

    Transfer the mixture into the prepared baking dish. Sprinkle the shredded low-fat mozzarella cheese evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the cheese is melted with a slight golden tint.

  • 8

    Remove from the oven and let cool for a couple of minutes before serving. Enjoy your creamy, nutritious chicken and vegetable bake!

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 a comforting, creamy bake featuring succulent chicken breast mixed with a medley of fresh vegetables, lightly enriched with a tangy Greek yogurt and low-fat cheese sauce. This dish balances flavors and textures perfectly, delivering a warm, satisfying meal suitable for any time of the day.

NUTRITION

326kcal
Protein
40.6g
Fat
10g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Chopped Broccoli

1 medium Red Bell Pepper (diced)

1 medium Zucchini (sliced)

2 tbsp Nonfat Greek Yogurt

1/4 cup Shredded Low-Fat Mozzarella Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

  • 3

    In a skillet, heat olive oil over medium heat and lightly sauté the chicken pieces until they are just browned on the outside, about 3-4 minutes.

  • 4

    Meanwhile, prepare the vegetables by chopping the broccoli into florets, dicing the red bell pepper, and slicing the zucchini.

  • 5

    In a large bowl, combine the sautéed chicken with broccoli, red bell pepper, and zucchini. Stir in the nonfat Greek yogurt to create a light creamy coating.

  • 6

    Transfer the mixture into the prepared baking dish. Sprinkle the shredded low-fat mozzarella cheese evenly over the top.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the cheese is melted with a slight golden tint.

  • 8

    Remove from the oven and let cool for a couple of minutes before serving. Enjoy your creamy, nutritious chicken and vegetable bake!