Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Enjoy a fiery twist on a classic comfort dish with tender buffalo-infused chicken paired with a cool, creamy Greek yogurt drizzle and a medley of perfectly roasted vegetables. The flavors merge in a delightful balance between spicy and savory, making this dish satisfying any time of day.

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NUTRITION

362kcal
Protein
46g
Fat
11g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Non-fat Greek Yogurt

1 cup Mixed Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. In a skillet over medium-high heat, sear the chicken for about 3-4 minutes per side until golden.

  • 4

    Reduce the heat to medium-low and coat the chicken breast with buffalo sauce. Cover and let simmer for another 5-7 minutes until the chicken is cooked through.

  • 5

    Remove the chicken from the heat and drizzle with non-fat Greek yogurt to add a creamy, cooling contrast.

  • 6

    Plate the chicken alongside a generous serving of roasted vegetables and enjoy your balanced, protein-packed meal.

Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Enjoy a fiery twist on a classic comfort dish with tender buffalo-infused chicken paired with a cool, creamy Greek yogurt drizzle and a medley of perfectly roasted vegetables. The flavors merge in a delightful balance between spicy and savory, making this dish satisfying any time of day.

NUTRITION

362kcal
Protein
46g
Fat
11g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Non-fat Greek Yogurt

1 cup Mixed Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. In a skillet over medium-high heat, sear the chicken for about 3-4 minutes per side until golden.

  • 4

    Reduce the heat to medium-low and coat the chicken breast with buffalo sauce. Cover and let simmer for another 5-7 minutes until the chicken is cooked through.

  • 5

    Remove the chicken from the heat and drizzle with non-fat Greek yogurt to add a creamy, cooling contrast.

  • 6

    Plate the chicken alongside a generous serving of roasted vegetables and enjoy your balanced, protein-packed meal.