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 deliciously creamy and savory bake featuring tender chicken breast nestled among fresh vegetables in a light, tangy Greek yogurt sauce, finished with a sprinkle of low‐fat cheese. This comforting dish delivers a perfect balance of flavors and textures, making it a satisfying meal for any time of day.

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NUTRITION

315kcal
Protein
43.7g
Fat
8.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 cup Broccoli Florets

1/2 medium Red Bell Pepper

1/2 cup Non-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 oz Low-Fat Cheddar Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a baking dish with olive oil.

  • 3

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 4

    Chop the zucchini, broccoli, and red bell pepper into uniform pieces.

  • 5

    In a mixing bowl, combine the non-fat Greek yogurt and chicken broth to form a light creamy sauce.

  • 6

    Add the chicken and vegetables to the bowl and toss until everything is evenly coated with the sauce.

  • 7

    Transfer the mixture to the baking dish, spreading it out evenly.

  • 8

    Sprinkle the low-fat cheddar cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 10

    Let it rest for a few minutes before serving.

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 deliciously creamy and savory bake featuring tender chicken breast nestled among fresh vegetables in a light, tangy Greek yogurt sauce, finished with a sprinkle of low‐fat cheese. This comforting dish delivers a perfect balance of flavors and textures, making it a satisfying meal for any time of day.

NUTRITION

315kcal
Protein
43.7g
Fat
8.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 cup Broccoli Florets

1/2 medium Red Bell Pepper

1/2 cup Non-Fat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 oz Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a baking dish with olive oil.

  • 3

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 4

    Chop the zucchini, broccoli, and red bell pepper into uniform pieces.

  • 5

    In a mixing bowl, combine the non-fat Greek yogurt and chicken broth to form a light creamy sauce.

  • 6

    Add the chicken and vegetables to the bowl and toss until everything is evenly coated with the sauce.

  • 7

    Transfer the mixture to the baking dish, spreading it out evenly.

  • 8

    Sprinkle the low-fat cheddar cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 10

    Let it rest for a few minutes before serving.