Baked Chicken and Vegetable Casserole

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

Baked Chicken and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Vegetable Casserole

Tender chicken breast and vibrant vegetables baked in a creamy, zesty Greek yogurt sauce for a comforting dish with a golden parmesan crust.

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NUTRITION

385kcal
Protein
50.6g
Fat
15.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup plain Greek yogurt

0.25 cup low-sodium chicken broth

1 tbsp Dijon mustard

0.5 tbsp extra virgin olive oil

2 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with the extra virgin olive oil.

  • 2

    Dice the chicken breast into one-inch cubes and place them in a large mixing bowl.

  • 3

    Chop the broccoli florets, red bell pepper, and zucchini into bite-sized pieces and add them to the bowl with the chicken.

  • 4

    In a separate small bowl, whisk together the plain Greek yogurt, chicken broth, 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 vegetables, tossing thoroughly to ensure every piece is well coated.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out into an even layer.

  • 7

    Sprinkle the grated parmesan cheese evenly over the top of the casserole.

  • 8

    Bake for 25 to 30 minutes until the chicken is fully cooked and the parmesan topping has turned a beautiful golden brown.

Baked Chicken and Vegetable Casserole

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

Baked Chicken and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Vegetable Casserole

Tender chicken breast and vibrant vegetables baked in a creamy, zesty Greek yogurt sauce for a comforting dish with a golden parmesan crust.

NUTRITION

385kcal
Protein
50.6g
Fat
15.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup plain Greek yogurt

0.25 cup low-sodium chicken broth

1 tbsp Dijon mustard

0.5 tbsp extra virgin olive oil

2 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with the extra virgin olive oil.

  • 2

    Dice the chicken breast into one-inch cubes and place them in a large mixing bowl.

  • 3

    Chop the broccoli florets, red bell pepper, and zucchini into bite-sized pieces and add them to the bowl with the chicken.

  • 4

    In a separate small bowl, whisk together the plain Greek yogurt, chicken broth, 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 vegetables, tossing thoroughly to ensure every piece is well coated.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out into an even layer.

  • 7

    Sprinkle the grated parmesan cheese evenly over the top of the casserole.

  • 8

    Bake for 25 to 30 minutes until the chicken is fully cooked and the parmesan topping has turned a beautiful golden brown.