Creamy Chicken and Vegetable Pot Pie Bake

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

Creamy Chicken and Vegetable Pot Pie Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie Bake

A wholesome, comforting pot pie bake featuring tender chicken breast and a vibrant medley of carrots, peas, and green beans, all embraced in a light, creamy sauce enriched with nonfat Greek yogurt. Topped with smooth mashed cauliflower, this dish brings warmth and satisfaction without overloading on calories.

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NUTRITION

340kcal
Protein
42.9g
Fat
8.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Carrots

1/4 cup Green Peas

1/4 cup Green Beans

1/4 cup Nonfat Plain Greek Yogurt

1/2 cup Mashed Cauliflower

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the chicken breast, cut into bite-sized pieces, until lightly browned on all sides.

  • 3

    Add sliced carrots, green peas, and green beans to the skillet; cook for a few minutes until the vegetables begin to soften.

  • 4

    Pour in the low-sodium chicken broth and stir to deglaze the pan, letting it reduce slightly.

  • 5

    Mix in the nonfat Greek yogurt to create a creamy sauce that coats the chicken and vegetables.

  • 6

    Transfer the mixture into an oven-safe baking dish and evenly spread the mashed cauliflower over the top as a savory topping.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the cauliflower topping is set.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Chicken and Vegetable Pot Pie Bake

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

Creamy Chicken and Vegetable Pot Pie Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie Bake

A wholesome, comforting pot pie bake featuring tender chicken breast and a vibrant medley of carrots, peas, and green beans, all embraced in a light, creamy sauce enriched with nonfat Greek yogurt. Topped with smooth mashed cauliflower, this dish brings warmth and satisfaction without overloading on calories.

NUTRITION

340kcal
Protein
42.9g
Fat
8.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Carrots

1/4 cup Green Peas

1/4 cup Green Beans

1/4 cup Nonfat Plain Greek Yogurt

1/2 cup Mashed Cauliflower

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the chicken breast, cut into bite-sized pieces, until lightly browned on all sides.

  • 3

    Add sliced carrots, green peas, and green beans to the skillet; cook for a few minutes until the vegetables begin to soften.

  • 4

    Pour in the low-sodium chicken broth and stir to deglaze the pan, letting it reduce slightly.

  • 5

    Mix in the nonfat Greek yogurt to create a creamy sauce that coats the chicken and vegetables.

  • 6

    Transfer the mixture into an oven-safe baking dish and evenly spread the mashed cauliflower over the top as a savory topping.

  • 7

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the cauliflower topping is set.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.