Heart-Healthy Creamy Chicken with Vegetables
Indulge in the wholesome goodness of Heart-Healthy Creamy Chicken with Vegetables, a lighter twist on classic comfort food that’s perfect for nourishing both body and soul. Featuring tender, golden-browned chicken breasts paired with a vibrant medley of carrots, zucchini, baby spinach, and aromatic garlic and onion, this dish delivers flavor-packed nutrition in every bite. Made with a velvety sauce crafted from low-sodium chicken broth, creamy plain Greek yogurt, and a hint of lemon juice, it’s a guilt-free option that doesn’t skimp on decadence. Ready in under 45 minutes, this nutrient-rich recipe is easy to prepare and ideal for busy weeknights or meal prepping. Garnished with fresh parsley for a pop of color and freshness, it’s the perfect way to enjoy lean protein and nutrient-dense vegetables all in one dish.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cloves garlic
- 1 medium onion
- 1 large carrot
- 1 medium zucchini
- 2 cups baby spinach
- 1 cup low-sodium chicken broth
- 0.5 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Begin by prepping the ingredients: Mince the garlic cloves, dice the onion, slice the carrot and zucchini, and chop the fresh parsley.
Place the chicken breasts on a cutting board and gently pound to an even thickness using a meat mallet.
Season both sides of the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and diced onion. Sauté for about 2 minutes until the onion becomes translucent.
Add the sliced carrots and zucchini to the skillet and continue to sauté for another 3-4 minutes until the vegetables start to soften.
Pour in the chicken broth and bring to a simmer. Reduce heat and add the baby spinach, stirring until it wilts.
Reduce the heat to low, add the Greek yogurt and lemon juice, and stir until the sauce is creamy and well combined.
Slice the cooked chicken breasts and return them to the skillet, spooning the sauce and vegetables over the chicken to reheat for another 2-3 minutes.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
