Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Savor a comforting skillet dish featuring tender chicken breast paired with a medley of roasted vegetables, bathed in a light creamy sauce and finished with a handful of fresh spinach. This vibrant meal is as pleasing on the palate as it is balanced nutritionally, delivering a satisfying blend of protein, crisp veggies, and subtle creaminess.

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NUTRITION

333kcal
Protein
39.7g
Fat
11.8g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

2 tbsp Light Cream

1 cup Baby Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables with half the olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and garlic powder. Heat the remaining olive oil in a large skillet over medium-high heat.

  • 5

    Sear the chicken breast for about 5-6 minutes per side until golden and cooked through. Remove from the skillet and let rest for a couple of minutes before slicing into strips.

  • 6

    Lower the heat to medium and return the roasted vegetables to the skillet. Stir in the light cream, allowing it to warm and coat the veggies.

  • 7

    Add the sliced chicken and baby spinach to the skillet. Toss everything gently until the spinach wilts and the flavors meld.

  • 8

    Taste and adjust seasonings as needed before serving. Enjoy your creamy chicken and roasted vegetable skillet!

Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Savor a comforting skillet dish featuring tender chicken breast paired with a medley of roasted vegetables, bathed in a light creamy sauce and finished with a handful of fresh spinach. This vibrant meal is as pleasing on the palate as it is balanced nutritionally, delivering a satisfying blend of protein, crisp veggies, and subtle creaminess.

NUTRITION

333kcal
Protein
39.7g
Fat
11.8g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

2 tbsp Light Cream

1 cup Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables with half the olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and garlic powder. Heat the remaining olive oil in a large skillet over medium-high heat.

  • 5

    Sear the chicken breast for about 5-6 minutes per side until golden and cooked through. Remove from the skillet and let rest for a couple of minutes before slicing into strips.

  • 6

    Lower the heat to medium and return the roasted vegetables to the skillet. Stir in the light cream, allowing it to warm and coat the veggies.

  • 7

    Add the sliced chicken and baby spinach to the skillet. Toss everything gently until the spinach wilts and the flavors meld.

  • 8

    Taste and adjust seasonings as needed before serving. Enjoy your creamy chicken and roasted vegetable skillet!