Creamy Chicken and Vegetable Skillet Bake

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

Creamy Chicken and Vegetable Skillet Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Skillet Bake

Enjoy a hearty yet light skillet bake that combines tender chicken breast with a medley of fresh vegetables, all enveloped in a creamy Greek yogurt sauce. This dish delivers a balanced mix of protein, vibrant flavors, and satisfying textures that make it perfect for any meal of the day.

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NUTRITION

345kcal
Protein
46.1g
Fat
9.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Zucchini

1 medium Red Bell Pepper

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Chop the broccoli into florets, dice the zucchini, and slice the red bell pepper into strips.

  • 4

    Heat a skillet over medium heat and add olive oil. Sauté the garlic until fragrant, then add the chicken. Cook until the chicken is browned on all sides, about 5-7 minutes.

  • 5

    Add the broccoli, zucchini, and red bell pepper to the skillet. Sauté for another 4-5 minutes, allowing the vegetables to soften slightly.

  • 6

    Reduce the heat to low, stir in the non-fat Greek yogurt to create a creamy sauce, ensuring all ingredients are well coated.

  • 7

    Transfer the skillet to the preheated oven and bake for an additional 10 minutes, or until the chicken is fully cooked and vegetables are tender.

  • 8

    Remove from the oven and serve warm.

Creamy Chicken and Vegetable Skillet Bake

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

Creamy Chicken and Vegetable Skillet Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Skillet Bake

Enjoy a hearty yet light skillet bake that combines tender chicken breast with a medley of fresh vegetables, all enveloped in a creamy Greek yogurt sauce. This dish delivers a balanced mix of protein, vibrant flavors, and satisfying textures that make it perfect for any meal of the day.

NUTRITION

345kcal
Protein
46.1g
Fat
9.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Zucchini

1 medium Red Bell Pepper

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Chop the broccoli into florets, dice the zucchini, and slice the red bell pepper into strips.

  • 4

    Heat a skillet over medium heat and add olive oil. Sauté the garlic until fragrant, then add the chicken. Cook until the chicken is browned on all sides, about 5-7 minutes.

  • 5

    Add the broccoli, zucchini, and red bell pepper to the skillet. Sauté for another 4-5 minutes, allowing the vegetables to soften slightly.

  • 6

    Reduce the heat to low, stir in the non-fat Greek yogurt to create a creamy sauce, ensuring all ingredients are well coated.

  • 7

    Transfer the skillet to the preheated oven and bake for an additional 10 minutes, or until the chicken is fully cooked and vegetables are tender.

  • 8

    Remove from the oven and serve warm.