Grilled Chicken and Roasted Vegetable Bowl with Herb Yogurt Sauce

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

Grilled Chicken and Roasted Vegetable Bowl with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Herb Yogurt Sauce

Experience a light yet flavorful bowl featuring perfectly grilled chicken breast paired with tender roasted bell peppers and zucchini, all drizzled with a vibrant herb yogurt sauce. This dish is crafted to be fresh, balanced and satisfying, offering a delightful mix of smoky, tangy, and herbaceous notes.

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NUTRITION

332kcal
Protein
41.3g
Fat
12.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

75g Red Bell Pepper

90g Zucchini

2 tsp Olive Oil

1/3 cup Plain Nonfat Greek Yogurt

Fresh Herbs & Lemon Juice

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    Meanwhile, chop the bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15 minutes, or until tender and slightly charred at the edges.

  • 6

    For the herb yogurt sauce, mix the Greek yogurt with freshly chopped parsley, dill, a squeeze of lemon juice, and a pinch of salt.

  • 7

    Assemble the bowl by placing the sliced grilled chicken over the roasted vegetables and drizzle the herb yogurt sauce on top.

  • 8

    Serve warm and enjoy a balanced, nutritious meal.

Grilled Chicken and Roasted Vegetable Bowl with Herb Yogurt Sauce

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

Grilled Chicken and Roasted Vegetable Bowl with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Bowl with Herb Yogurt Sauce

Experience a light yet flavorful bowl featuring perfectly grilled chicken breast paired with tender roasted bell peppers and zucchini, all drizzled with a vibrant herb yogurt sauce. This dish is crafted to be fresh, balanced and satisfying, offering a delightful mix of smoky, tangy, and herbaceous notes.

NUTRITION

332kcal
Protein
41.3g
Fat
12.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

75g Red Bell Pepper

90g Zucchini

2 tsp Olive Oil

1/3 cup Plain Nonfat Greek Yogurt

Fresh Herbs & Lemon Juice

PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 400°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    Meanwhile, chop the bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15 minutes, or until tender and slightly charred at the edges.

  • 6

    For the herb yogurt sauce, mix the Greek yogurt with freshly chopped parsley, dill, a squeeze of lemon juice, and a pinch of salt.

  • 7

    Assemble the bowl by placing the sliced grilled chicken over the roasted vegetables and drizzle the herb yogurt sauce on top.

  • 8

    Serve warm and enjoy a balanced, nutritious meal.