Name: Creamy Leek and Potato Gratin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 medium Russet potato; 1 cup Leeks; 0.5 cup Non-fat Greek yogurt; 0.25 oz Parmesan cheese; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 sprig Fresh thyme

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

YOUR SOLIN GENERATED RECIPE

Creamy Leek and Potato Gratin

Baked chicken and sliced potatoes in a velvety leek and Greek yogurt sauce, topped with a golden parmesan crust that shatters with every savory bite.

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NUTRITION

Protein

56.9g

Fat

8.9g

Carbs

56.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 medium Russet potato

1 cup Leeks

0.5 cup Non-fat Greek yogurt

0.25 oz Parmesan cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 sprig Fresh thyme

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PREPARATION

1
Preheat oven to 400°F and lightly grease a small baking dish with the olive oil.
2
Thinly slice the potato into rounds and clean the leeks, slicing the white and light green parts into half-moons.
3
Cut the chicken breast into bite-sized pieces and season with salt, pepper, and garlic powder.
4
In a bowl, whisk together the Greek yogurt and half of the parmesan cheese until smooth.
5
Layer the potatoes, leeks, and chicken in the baking dish, then pour the yogurt mixture over the top, spreading evenly.
6
Sprinkle with the remaining parmesan and fresh thyme leaves.
7
Bake for 25-30 minutes until the potatoes are tender and the top is bubbly and golden brown.