Healthy Creamy One-Pot Paprika Chicken and Vegetables

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

Healthy Creamy One-Pot Paprika Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy One-Pot Paprika Chicken and Vegetables

This dish features tender chicken breast simmered with vibrant red bell pepper, zucchini, and onion in a creamy paprika-infused sauce. A splash of low-fat Greek yogurt adds creaminess without the heaviness, while a hint of olive oil brings everything together in one satisfying, nutrient-packed pot.

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NUTRITION

301kcal
Protein
38.9g
Fat
6.6g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

2 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Greek Yogurt

1/8 cup Additional Low-Fat Greek Yogurt

1 tsp Paprika

2 cloves Garlic

Salt and Pepper, to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add chopped garlic and onion; sauté until softened, about 2-3 minutes.

  • 2

    Add diced chicken breast to the pot. Sprinkle with paprika, salt, and pepper, and cook until the chicken is lightly browned on all sides, about 4-5 minutes.

  • 3

    Add chopped red bell pepper and sliced zucchini to the pot. Stir and cook for another 2 minutes.

  • 4

    Pour in the low-sodium chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes until the chicken is cooked through and vegetables are tender.

  • 5

    Reduce the heat to low and stir in the Greek yogurt gradually, ensuring a smooth, creamy sauce without curdling.

  • 6

    Taste and adjust seasonings if necessary, then serve warm.

Healthy Creamy One-Pot Paprika Chicken and Vegetables

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

Healthy Creamy One-Pot Paprika Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy One-Pot Paprika Chicken and Vegetables

This dish features tender chicken breast simmered with vibrant red bell pepper, zucchini, and onion in a creamy paprika-infused sauce. A splash of low-fat Greek yogurt adds creaminess without the heaviness, while a hint of olive oil brings everything together in one satisfying, nutrient-packed pot.

NUTRITION

301kcal
Protein
38.9g
Fat
6.6g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

2 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Greek Yogurt

1/8 cup Additional Low-Fat Greek Yogurt

1 tsp Paprika

2 cloves Garlic

Salt and Pepper, to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add chopped garlic and onion; sauté until softened, about 2-3 minutes.

  • 2

    Add diced chicken breast to the pot. Sprinkle with paprika, salt, and pepper, and cook until the chicken is lightly browned on all sides, about 4-5 minutes.

  • 3

    Add chopped red bell pepper and sliced zucchini to the pot. Stir and cook for another 2 minutes.

  • 4

    Pour in the low-sodium chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes until the chicken is cooked through and vegetables are tender.

  • 5

    Reduce the heat to low and stir in the Greek yogurt gradually, ensuring a smooth, creamy sauce without curdling.

  • 6

    Taste and adjust seasonings if necessary, then serve warm.