Creamy Chicken and Vegetable Egg Noodle Skillet

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

Creamy Chicken and Vegetable Egg Noodle Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Egg Noodle Skillet

Savor the comforting blend of tender chicken, fresh vegetables, and egg noodles, all enveloped in a creamy, tangy Greek yogurt sauce. This one-skillet meal delivers balanced flavors and textures, from the crisp bite of broccoli and carrots to the melt-in-your-mouth chicken, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

489kcal
Protein
44.2g
Fat
11.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Egg Noodles, cooked

1 cup chopped Broccoli

0.5 cup chopped Carrots

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the diced chicken breast and cook until it is lightly browned and cooked through, approximately 5-6 minutes.

  • 4

    Stir in the chopped carrots and broccoli, and cook for an additional 3-4 minutes until the vegetables start to soften.

  • 5

    Mix in the cooked egg noodles and pour in the low-sodium chicken broth. Stir to combine.

  • 6

    Reduce the heat to low, then add the nonfat Greek yogurt, stirring until a creamy sauce forms and everything is evenly coated.

  • 7

    Season with salt and pepper to taste, and allow the skillet to heat through for another 1-2 minutes before serving.

Creamy Chicken and Vegetable Egg Noodle Skillet

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

Creamy Chicken and Vegetable Egg Noodle Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Egg Noodle Skillet

Savor the comforting blend of tender chicken, fresh vegetables, and egg noodles, all enveloped in a creamy, tangy Greek yogurt sauce. This one-skillet meal delivers balanced flavors and textures, from the crisp bite of broccoli and carrots to the melt-in-your-mouth chicken, making it perfect for breakfast, lunch, or dinner.

NUTRITION

489kcal
Protein
44.2g
Fat
11.6g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Egg Noodles, cooked

1 cup chopped Broccoli

0.5 cup chopped Carrots

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the diced chicken breast and cook until it is lightly browned and cooked through, approximately 5-6 minutes.

  • 4

    Stir in the chopped carrots and broccoli, and cook for an additional 3-4 minutes until the vegetables start to soften.

  • 5

    Mix in the cooked egg noodles and pour in the low-sodium chicken broth. Stir to combine.

  • 6

    Reduce the heat to low, then add the nonfat Greek yogurt, stirring until a creamy sauce forms and everything is evenly coated.

  • 7

    Season with salt and pepper to taste, and allow the skillet to heat through for another 1-2 minutes before serving.