Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Savor the harmony of tender chicken breast paired with a colorful medley of roasted vegetables, all enveloped in a light, creamy sauce accented with herbs. This wholesome skillet dish is both satisfying and balanced, perfect for a nourishing dinner that delights the senses.

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NUTRITION

446kcal
Protein
44.3g
Fat
19.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

½ medium Red Onion

1 tbsp Olive Oil

¼ cup Low-Fat Greek Yogurt

¼ cup Low-Sodium Chicken Broth

2 cloves Garlic

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the bell pepper, zucchini, and red onion into bite-sized pieces and mince the garlic.

  • 3

    In a bowl, toss the vegetables and garlic with olive oil, dried thyme, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper. Heat a skillet over medium heat and sear the chicken for about 4-5 minutes on each side until fully cooked.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 7

    In the same skillet, add the roasted vegetables back and pour in the chicken broth. Allow to simmer for 2-3 minutes.

  • 8

    Stir in the low-fat Greek yogurt to create a creamy sauce, then add the sliced chicken back to the skillet.

  • 9

    Gently heat the mixture for another 2 minutes, ensuring everything is well combined and heated through.

  • 10

    Serve warm, garnished with an extra sprinkle of black pepper if desired.

Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Savor the harmony of tender chicken breast paired with a colorful medley of roasted vegetables, all enveloped in a light, creamy sauce accented with herbs. This wholesome skillet dish is both satisfying and balanced, perfect for a nourishing dinner that delights the senses.

NUTRITION

446kcal
Protein
44.3g
Fat
19.4g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

½ medium Red Onion

1 tbsp Olive Oil

¼ cup Low-Fat Greek Yogurt

¼ cup Low-Sodium Chicken Broth

2 cloves Garlic

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the bell pepper, zucchini, and red onion into bite-sized pieces and mince the garlic.

  • 3

    In a bowl, toss the vegetables and garlic with olive oil, dried thyme, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper. Heat a skillet over medium heat and sear the chicken for about 4-5 minutes on each side until fully cooked.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes before slicing.

  • 7

    In the same skillet, add the roasted vegetables back and pour in the chicken broth. Allow to simmer for 2-3 minutes.

  • 8

    Stir in the low-fat Greek yogurt to create a creamy sauce, then add the sliced chicken back to the skillet.

  • 9

    Gently heat the mixture for another 2 minutes, ensuring everything is well combined and heated through.

  • 10

    Serve warm, garnished with an extra sprinkle of black pepper if desired.