Name: Creamy Chicken and Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup chopped Broccoli; 1 small Zucchini; 1 medium Red Bell Pepper; 0.33 cup Low-Fat Greek Yogurt; 1 tsp Dijon Mustard; 1 tsp Olive Oil; 1 Garlic Clove; Salt & Black Pepper to taste; Dried Thyme to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Bake

Enjoy a hearty, comforting bake featuring tender chicken breast enveloped in a light, creamy sauce, mingled with crisp broccoli, zucchini, and red bell pepper. This dish is both satisfying and nutritious, perfect for any meal of the day.

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NUTRITION

Protein

50.4g

Fat

9.8g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 small Zucchini

1 medium Red Bell Pepper

0.33 cup Low-Fat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Olive Oil

1 Garlic Clove

Salt & Black Pepper to taste

Dried Thyme to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
2
Dice the chicken breast into bite-sized pieces and roughly chop the broccoli, zucchini, and red bell pepper.
3
In a small bowl, combine the low-fat Greek yogurt, Dijon mustard, minced garlic, dried thyme, salt, and black pepper to create the creamy sauce.
4
In a larger bowl, toss the chicken and vegetables with the olive oil, ensuring they are evenly coated.
5
Spread the chicken and vegetables in the prepared baking dish. Drizzle the creamy sauce evenly over the top.
6
Bake in the preheated oven for 25-30 minutes, until the chicken is thoroughly cooked and the vegetables are tender.
7
If desired, broil for an additional 2-3 minutes for a lightly browned top. Let it rest for a few minutes before serving.