Spiced Creamy Chicken with Roasted Vegetables

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

Spiced Creamy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Creamy Chicken with Roasted Vegetables

Enjoy tender spiced chicken enveloped in a light, creamy sauce paired with a medley of perfectly roasted vegetables. This dish is bursting with warm spices and offers a delightful balance of flavors and textures that make it a satisfying meal for any time of day.

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NUTRITION

318kcal
Protein
35.4g
Fat
13.4g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 Red Bell Pepper (100g)

1 Zucchini (100g)

1/2 Red Onion (50g)

1.5 tsp Olive Oil (7g)

Dash of mixed spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. In a bowl, toss the vegetables with olive oil and a dash of the mixed spices.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast on both sides with salt, pepper, and remaining spices.

  • 5

    In a skillet over medium heat, add the chicken breast and sear for 3-4 minutes on each side until lightly browned.

  • 6

    Reduce the heat to low, then pour in the light coconut milk to create a creamy sauce. Cover the skillet and simmer for 5-7 minutes until the chicken is cooked through.

  • 7

    Once both the chicken and vegetables are ready, serve the spiced creamy chicken alongside the roasted vegetables.

  • 8

    Enjoy your balanced, flavorful meal!

Spiced Creamy Chicken with Roasted Vegetables

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

Spiced Creamy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Creamy Chicken with Roasted Vegetables

Enjoy tender spiced chicken enveloped in a light, creamy sauce paired with a medley of perfectly roasted vegetables. This dish is bursting with warm spices and offers a delightful balance of flavors and textures that make it a satisfying meal for any time of day.

NUTRITION

318kcal
Protein
35.4g
Fat
13.4g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Light Coconut Milk (80g)

1 Red Bell Pepper (100g)

1 Zucchini (100g)

1/2 Red Onion (50g)

1.5 tsp Olive Oil (7g)

Dash of mixed spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. In a bowl, toss the vegetables with olive oil and a dash of the mixed spices.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast on both sides with salt, pepper, and remaining spices.

  • 5

    In a skillet over medium heat, add the chicken breast and sear for 3-4 minutes on each side until lightly browned.

  • 6

    Reduce the heat to low, then pour in the light coconut milk to create a creamy sauce. Cover the skillet and simmer for 5-7 minutes until the chicken is cooked through.

  • 7

    Once both the chicken and vegetables are ready, serve the spiced creamy chicken alongside the roasted vegetables.

  • 8

    Enjoy your balanced, flavorful meal!