Low Fat Creamy Chicken with Vegetables

Discover the perfect balance of comfort and health with this Low Fat Creamy Chicken with Vegetables recipe—a quick and wholesome dinner option that's bursting with flavor and freshness. Tender chicken breast cubes are sautéed to golden perfection, paired with vibrant vegetables like broccoli, carrots, and red bell peppers, all simmered in a luscious yet light sauce made from low-fat Greek yogurt and fragrant garlic and thyme. A cornstarch slurry adds a silky thickness to the sauce without the need for heavy cream, keeping this dish as nutritious as it is satisfying. Ready in just 40 minutes, this one-pan wonder is ideal for busy weeknights, offering a low-fat, high-protein meal that serves up comfort without compromising on health. Perfect for the whole family, this guilt-free recipe is best enjoyed on its own or served over rice, quinoa, or cauliflower rice for an extra boost of fiber!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breasts into 1-inch cubes. Dice the onion and red bell pepper. Slice the carrots into thin rounds.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

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.

Step 4

Remove the chicken from the skillet and set it aside on a plate.

Step 5

In the same skillet, add the diced onion, red bell pepper, and sliced carrots. Sauté for 5 minutes until the vegetables start to soften.

Step 6

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.

Step 7

In a small bowl, whisk together the low-fat Greek yogurt, garlic powder, and dried thyme.

Step 8

In another small bowl, mix the cornstarch with the cold water to form a slurry.

Step 9

Return the chicken to the skillet and pour the yogurt mixture over the top. Stir to combine.

Step 10

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.

Step 11

Taste and adjust the seasoning with more salt and pepper if needed.

Step 12

Serve the creamy chicken and vegetables hot, garnished with fresh thyme if desired.

Nutrition Facts

Serving size	(1508.6g)

Amount per serving	% Daily Value*
Calories	1286.5

Total Fat 35.2g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 400.3mg	0%
Sodium 1785.1mg	0%
Total Carbohydrate 75.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 36.9g
Protein 164.9g	0%

Vitamin D 48.6IU	0%
Calcium 356.6mg	0%
Iron 8.0mg	0%
Potassium 2374.1mg	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: 24.8%

Protein: 51.6%

Carbs: 23.6%