Creamy Cauliflower-Crusted Chicken Pot Pie

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

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

Enjoy a lighter twist on a classic comfort dish with a crispy cauliflower crust enveloping tender chicken and a medley of fresh vegetables in a creamy, satisfying sauce. This pot pie balances lean protein and vibrant vegetables to fuel your day without weighing you down.

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NUTRITION

352kcal
Protein
50.1g
Fat
8.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower (riced)

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1/4 cup Onion, diced

1/4 cup Carrots, diced

1/4 cup Frozen Peas

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Thyme & Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté diced onion, minced garlic, and diced carrots until slightly softened, about 4-5 minutes.

  • 3

    Add the chicken breast (cut into bite-size pieces) to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the frozen peas and riced cauliflower. Cook for an additional 2 minutes to let the flavors meld.

  • 5

    In a small bowl, mix nonfat Greek yogurt with unsweetened almond milk and fresh herbs. Season with salt and pepper. Pour this creamy mixture over the chicken and vegetables, stirring gently to combine.

  • 6

    Transfer the filling to an oven-safe dish. Spread any remaining riced cauliflower evenly on top to create a crust-like layer.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cauliflower topping is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Creamy Cauliflower-Crusted Chicken Pot Pie

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

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

Enjoy a lighter twist on a classic comfort dish with a crispy cauliflower crust enveloping tender chicken and a medley of fresh vegetables in a creamy, satisfying sauce. This pot pie balances lean protein and vibrant vegetables to fuel your day without weighing you down.

NUTRITION

352kcal
Protein
50.1g
Fat
8.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower (riced)

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1/4 cup Onion, diced

1/4 cup Carrots, diced

1/4 cup Frozen Peas

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Fresh Thyme & Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté diced onion, minced garlic, and diced carrots until slightly softened, about 4-5 minutes.

  • 3

    Add the chicken breast (cut into bite-size pieces) to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the frozen peas and riced cauliflower. Cook for an additional 2 minutes to let the flavors meld.

  • 5

    In a small bowl, mix nonfat Greek yogurt with unsweetened almond milk and fresh herbs. Season with salt and pepper. Pour this creamy mixture over the chicken and vegetables, stirring gently to combine.

  • 6

    Transfer the filling to an oven-safe dish. Spread any remaining riced cauliflower evenly on top to create a crust-like layer.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the cauliflower topping is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let cool for a few minutes before serving.