Creamy Chicken and Broccoli Bake

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

Creamy Chicken and Broccoli Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Bake

Tender chicken breast and crisp broccoli florets are baked in a velvety Greek yogurt sauce, finished with a savory parmesan crust for a satisfying crunch.

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NUTRITION

485kcal
Protein
56.5g
Fat
22.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Dijon mustard

1 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with a drizzle of the olive oil.

  • 2

    Cut the chicken breast into bite-sized 1-inch pieces and place them into a large mixing bowl.

  • 3

    Add the fresh broccoli florets to the bowl with the chicken pieces.

  • 4

    In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth.

  • 5

    Pour the yogurt sauce over the chicken and broccoli, tossing with a spatula until every piece is evenly coated.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out into a single layer.

  • 7

    Drizzle the remaining olive oil over the top and sprinkle evenly with the grated parmesan cheese.

  • 8

    Bake for 20 to 25 minutes until the chicken is cooked through and the broccoli is tender with slightly toasted edges.

  • 9

    Let the bake rest for 5 minutes before serving to allow the creamy sauce to thicken slightly.

Creamy Chicken and Broccoli Bake

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

Creamy Chicken and Broccoli Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Broccoli Bake

Tender chicken breast and crisp broccoli florets are baked in a velvety Greek yogurt sauce, finished with a savory parmesan crust for a satisfying crunch.

NUTRITION

485kcal
Protein
56.5g
Fat
22.3g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.25 cup Plain Greek yogurt

1 tbsp Dijon mustard

1 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with a drizzle of the olive oil.

  • 2

    Cut the chicken breast into bite-sized 1-inch pieces and place them into a large mixing bowl.

  • 3

    Add the fresh broccoli florets to the bowl with the chicken pieces.

  • 4

    In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth.

  • 5

    Pour the yogurt sauce over the chicken and broccoli, tossing with a spatula until every piece is evenly coated.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out into a single layer.

  • 7

    Drizzle the remaining olive oil over the top and sprinkle evenly with the grated parmesan cheese.

  • 8

    Bake for 20 to 25 minutes until the chicken is cooked through and the broccoli is tender with slightly toasted edges.

  • 9

    Let the bake rest for 5 minutes before serving to allow the creamy sauce to thicken slightly.