Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor tender, spiced chicken smothered in a light, creamy sauce paired with a colorful medley of oven-roasted vegetables. The dish harmoniously balances warm spices with a subtle creaminess from Greek yogurt, creating a dish that's both satisfying and nutritious—perfect for a wholesome dinner.

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NUTRITION

389kcal
Protein
49.3g
Fat
8.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic (minced)

1 tsp Ground Cumin

1 tsp Paprika

Pinch Ground Black Pepper

Pinch Salt

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, pepper, and half of the ground cumin and paprika in a bowl.

  • 4

    Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes until tender and slightly charred on the edges.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, remaining cumin, paprika, and minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until golden and cooked through.

  • 7

    Lower the heat to medium-low, add the Greek yogurt to the pan, and gently coat the chicken with the creamy sauce to warm it through without boiling.

  • 8

    Plate the chicken breast alongside the roasted vegetables, spoon any extra creamy sauce on top, and serve immediately.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor tender, spiced chicken smothered in a light, creamy sauce paired with a colorful medley of oven-roasted vegetables. The dish harmoniously balances warm spices with a subtle creaminess from Greek yogurt, creating a dish that's both satisfying and nutritious—perfect for a wholesome dinner.

NUTRITION

389kcal
Protein
49.3g
Fat
8.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic (minced)

1 tsp Ground Cumin

1 tsp Paprika

Pinch Ground Black Pepper

Pinch Salt

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, pepper, and half of the ground cumin and paprika in a bowl.

  • 4

    Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes until tender and slightly charred on the edges.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, remaining cumin, paprika, and minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until golden and cooked through.

  • 7

    Lower the heat to medium-low, add the Greek yogurt to the pan, and gently coat the chicken with the creamy sauce to warm it through without boiling.

  • 8

    Plate the chicken breast alongside the roasted vegetables, spoon any extra creamy sauce on top, and serve immediately.