Creamy Cheesy Chicken and Roasted Veggie Bowl

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

Creamy Cheesy Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Chicken and Roasted Veggie Bowl

Savor a wholesome bowl featuring tender, juicy chicken breast paired with roasted bell peppers and broccoli, finished with a luscious blend of melted part-skim mozzarella and a hint of tangy Greek yogurt. This dish perfectly balances lean protein with vibrant vegetables and a comforting cheesy twist, making it an ideal option for any meal.

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NUTRITION

392kcal
Protein
50g
Fat
13.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper

1/2 cup Broccoli

1/4 cup Part-Skim Mozzarella Cheese

2 tbsp Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper into strips and cut broccoli into florets. Toss the veggies in olive oil, salt, and pepper.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for 18-20 minutes until tender and slightly caramelized.

  • 4

    While the veggies are roasting, season the chicken breast with salt and pepper. Cook it in a skillet over medium heat for about 5-6 minutes per side until fully cooked.

  • 5

    Once cooked, slice the chicken into strips or bite-sized pieces.

  • 6

    Assemble the bowl by layering the roasted veggies and chicken. Sprinkle with part-skim mozzarella and add a drizzle of Greek yogurt over the top.

  • 7

    Serve immediately and enjoy your creamy cheesy chicken and roasted veggie bowl.

Creamy Cheesy Chicken and Roasted Veggie Bowl

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

Creamy Cheesy Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Chicken and Roasted Veggie Bowl

Savor a wholesome bowl featuring tender, juicy chicken breast paired with roasted bell peppers and broccoli, finished with a luscious blend of melted part-skim mozzarella and a hint of tangy Greek yogurt. This dish perfectly balances lean protein with vibrant vegetables and a comforting cheesy twist, making it an ideal option for any meal.

NUTRITION

392kcal
Protein
50g
Fat
13.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper

1/2 cup Broccoli

1/4 cup Part-Skim Mozzarella Cheese

2 tbsp Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper into strips and cut broccoli into florets. Toss the veggies in olive oil, salt, and pepper.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for 18-20 minutes until tender and slightly caramelized.

  • 4

    While the veggies are roasting, season the chicken breast with salt and pepper. Cook it in a skillet over medium heat for about 5-6 minutes per side until fully cooked.

  • 5

    Once cooked, slice the chicken into strips or bite-sized pieces.

  • 6

    Assemble the bowl by layering the roasted veggies and chicken. Sprinkle with part-skim mozzarella and add a drizzle of Greek yogurt over the top.

  • 7

    Serve immediately and enjoy your creamy cheesy chicken and roasted veggie bowl.