Heart-Healthy Creamy Chicken with Vegetables

Savor the wholesome goodness of Heart-Healthy Creamy Chicken with Vegetables, a deliciously light yet satisfying dish perfect for weeknight dinners! This recipe features tender, golden-browned chicken breasts nestled in a velvety, guilt-free sauce made with protein-packed Greek yogurt and brightened by a splash of lemon juice. A medley of fresh, nutrient-rich vegetables—think sautéed carrots, zucchini, and baby spinach—adds vibrant color and texture, while a touch of garlic and onion brings irresistible savory notes to every bite. Prepared in just one skillet, this quick and easy recipe cuts down on cleanup without compromising flavor. Ideal for health-conscious eaters, it’s low in sodium and brimming with lean protein, making it a balanced meal the whole family will love. Serve it with whole grains or enjoy it on its own for a truly nourishing feast!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by prepping the ingredients: Mince the garlic cloves, dice the onion, slice the carrot and zucchini, and chop the fresh parsley.

Step 2

Place the chicken breasts on a cutting board and gently pound to an even thickness using a meat mallet.

Step 3

Season both sides of the chicken with salt and pepper.

Step 4

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.

Step 5

In the same skillet, add the minced garlic and diced onion. Sauté for about 2 minutes until the onion becomes translucent.

Step 6

Add the sliced carrots and zucchini to the skillet and continue to sauté for another 3-4 minutes until the vegetables start to soften.

Step 7

Pour in the chicken broth and bring to a simmer. Reduce heat and add the baby spinach, stirring until it wilts.

Step 8

Reduce the heat to low, add the Greek yogurt and lemon juice, and stir until the sauce is creamy and well combined.

Step 9

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.

Step 10

Garnish with fresh parsley and serve hot.

Nutrition Facts

Serving size	(1234.7g)

Amount per serving	% Daily Value*
Calories	995.2

Total Fat 30.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 1.6g
Cholesterol 308.1mg	0%
Sodium 3511.3mg	0%
Total Carbohydrate 47.2g	0%
Dietary Fiber 7.9g	0%
Total Sugars 29.1g
Protein 128.8g	0%

Vitamin D 3.5IU	0%
Calcium 344.6mg	0%
Iron 7.0mg	0%
Potassium 2017.1mg	0%

*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.

Source of Calories

Fat: 28.1%

Protein: 52.7%

Carbs: 19.3%