Crispy Chicken Breast with Queso Blanco Dip and Fresh Veggie Sticks

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

Crispy Chicken Breast with Queso Blanco Dip and Fresh Veggie Sticks

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast with Queso Blanco Dip and Fresh Veggie Sticks

Enjoy a satisfyingly crispy chicken breast served with a cool, tangy queso blanco dip paired with a colorful array of crunchy fresh veggie sticks. This balanced dish features well-seasoned, tender chicken, a light and refreshing dip, and crisp vegetables to round out a wholesome meal.

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NUTRITION

366kcal
Protein
48g
Fat
11.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Low-Fat Queso Blanco Cheese

2 tbsp Nonfat Greek Yogurt

1/2 cup Carrot Sticks

1/2 cup Cucumber Sticks

1/2 cup Bell Pepper Sticks

1 tbsp Lime Juice

1 tbsp Cilantro

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.

  • 2

    Pat dry the chicken breast and season both sides with salt, pepper, and smoked paprika.

  • 3

    Place the chicken breast on the baking sheet. Drizzle with a little olive oil to help crisp the surface.

  • 4

    Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare the queso blanco dip by combining the low-fat queso blanco, nonfat Greek yogurt, lime juice, and chopped cilantro in a small bowl. Stir until smooth and well mixed.

  • 6

    Wash and cut carrots, cucumber, and bell pepper into sticks.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 8

    Serve the crispy chicken breast with a side of fresh veggie sticks and the queso blanco dip for dipping.

Crispy Chicken Breast with Queso Blanco Dip and Fresh Veggie Sticks

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

Crispy Chicken Breast with Queso Blanco Dip and Fresh Veggie Sticks

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast with Queso Blanco Dip and Fresh Veggie Sticks

Enjoy a satisfyingly crispy chicken breast served with a cool, tangy queso blanco dip paired with a colorful array of crunchy fresh veggie sticks. This balanced dish features well-seasoned, tender chicken, a light and refreshing dip, and crisp vegetables to round out a wholesome meal.

NUTRITION

366kcal
Protein
48g
Fat
11.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Low-Fat Queso Blanco Cheese

2 tbsp Nonfat Greek Yogurt

1/2 cup Carrot Sticks

1/2 cup Cucumber Sticks

1/2 cup Bell Pepper Sticks

1 tbsp Lime Juice

1 tbsp Cilantro

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.

  • 2

    Pat dry the chicken breast and season both sides with salt, pepper, and smoked paprika.

  • 3

    Place the chicken breast on the baking sheet. Drizzle with a little olive oil to help crisp the surface.

  • 4

    Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare the queso blanco dip by combining the low-fat queso blanco, nonfat Greek yogurt, lime juice, and chopped cilantro in a small bowl. Stir until smooth and well mixed.

  • 6

    Wash and cut carrots, cucumber, and bell pepper into sticks.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 8

    Serve the crispy chicken breast with a side of fresh veggie sticks and the queso blanco dip for dipping.