Herb-Crusted Greek Yogurt Chicken with Roasted Vegetables

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

Herb-Crusted Greek Yogurt Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Greek Yogurt Chicken with Roasted Vegetables

Savor tender, marinated chicken breast cloaked in a fragrant blend of Greek yogurt and herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish is a harmonious balance of tangy, savory flavors and a light, roasted crunch, perfect for a nourishing meal that complements your fitness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

345kcal
Protein
45.3g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Plain Low-Fat Greek Yogurt

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1.5 teaspoons Olive Oil

1 Garlic Clove

1 teaspoon Dried Oregano

1 teaspoon Lemon Zest

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the Greek yogurt, minced garlic, dried oregano, lemon zest, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast evenly with the yogurt-herb marinade and set aside for at least 15 minutes.

  • 4

    Meanwhile, chop the mixed vegetables into even pieces and toss them with olive oil, salt, and pepper.

  • 5

    Place the marinated chicken on a baking tray lined with parchment paper, and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

Herb-Crusted Greek Yogurt Chicken with Roasted Vegetables

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

Herb-Crusted Greek Yogurt Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Greek Yogurt Chicken with Roasted Vegetables

Savor tender, marinated chicken breast cloaked in a fragrant blend of Greek yogurt and herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish is a harmonious balance of tangy, savory flavors and a light, roasted crunch, perfect for a nourishing meal that complements your fitness goals.

NUTRITION

345kcal
Protein
45.3g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Plain Low-Fat Greek Yogurt

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1.5 teaspoons Olive Oil

1 Garlic Clove

1 teaspoon Dried Oregano

1 teaspoon Lemon Zest

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the Greek yogurt, minced garlic, dried oregano, lemon zest, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast evenly with the yogurt-herb marinade and set aside for at least 15 minutes.

  • 4

    Meanwhile, chop the mixed vegetables into even pieces and toss them with olive oil, salt, and pepper.

  • 5

    Place the marinated chicken on a baking tray lined with parchment paper, and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.