Name: Baked Chicken and Vegetable Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup yellow onion; 0.25 cup Greek yogurt; 0.25 cup chicken broth; 1 tsp olive oil; 1 tbsp parmesan cheese; 1 tbsp sliced almonds; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Vegetable Casserole

Oven-baked chicken breast and crisp vegetables are tossed in a creamy Greek yogurt sauce for a savory and satisfying one-pan meal.

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NUTRITION

Protein

57.3g

Fat

15.4g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 cup Greek yogurt

0.25 cup chicken broth

1 tsp olive oil

1 tbsp parmesan cheese

1 tbsp sliced almonds

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with the olive oil.
2
Cut the chicken breast into bite-sized cubes and finely dice the bell pepper, onion, and broccoli.
3
In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, minced garlic, sea salt, black pepper, and dried oregano until smooth.
4
Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly until every piece is coated in the yogurt mixture.
5
Transfer the mixture into the prepared baking dish, spreading it into an even layer.
6
Top the casserole with the parmesan cheese and sliced almonds for a golden, crunchy finish.
7
Bake for 25 to 30 minutes until the chicken is fully cooked through and the vegetables are tender.