Low Fat Creamy Chicken with Vegetables
Indulge in the comforting flavors of **Low Fat Creamy Chicken with Vegetables**, a wholesome and guilt-free dinner that's packed with protein, vibrant veggies, and a silky sauce. This lightened-up recipe features tender pieces of chicken breast, sautéed with a colorful medley of red bell peppers, carrots, onions, and broccoli. The low-fat Greek yogurt provides an irresistibly creamy texture, enhanced with the warming notes of garlic powder and dried thyme. A quick cornstarch slurry brings the dish together with a perfectly thickened sauce, while low-sodium chicken broth keeps things flavorful and heart-healthy. Ready in just 40 minutes and perfect for weeknight dinners, this recipe is a satisfying and nutritious way to enjoy creamy chicken without the extra calories. Serve this dish piping hot and watch it become a family favorite! Keywords: low fat creamy chicken recipe, healthy chicken with vegetables, weeknight dinner, quick and nutritious meals.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion
- 1 medium red bell pepper
- 2 medium carrots
- 2 cups broccoli florets
- 1 cup low-sodium chicken broth
- 0.5 cup low-fat Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breasts into 1-inch cubes. Dice the onion and red bell pepper. Slice the carrots into thin rounds.
Heat the olive oil in a large skillet over medium heat.
Add the chicken cubes to the skillet and season them with salt and black pepper. Cook for 5-7 minutes, stirring occasionally until the chicken is browned and mostly cooked through.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the diced onion, red bell pepper, and sliced carrots. Sauté for 5 minutes until the vegetables start to soften.
Add the broccoli florets to the skillet and pour in the chicken broth. Bring to a simmer and cook for 5 minutes until the broccoli is tender-crisp.
In a small bowl, whisk together the low-fat Greek yogurt, garlic powder, and dried thyme.
In another small bowl, mix the cornstarch with the cold water to form a slurry.
Return the chicken to the skillet and pour the yogurt mixture over the top. Stir to combine.
Add the cornstarch slurry to the skillet and cook for an additional 3-5 minutes until the sauce thickens and coats the chicken and vegetables.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the creamy chicken and vegetables hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 36.9 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2374 mg | 51% | |
*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.
