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 a vibrant dish featuring tender, spiced chicken breast nestled among a medley of roasted vegetables, all lightly coated in a tangy, creamy Greek yogurt sauce. This dish is perfectly balanced for a nutritious dinner that delights the senses with its aromatic spices and fresh, roasted flavors.

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NUTRITION

318kcal
Protein
45.9g
Fat
7.8g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1/2 medium Red Bell Pepper (60 g)

1/2 medium Zucchini (90 g)

1/4 medium Red Onion (30 g)

1 tsp Olive Oil (5 g)

1/3 cup Nonfat Greek Yogurt (80 g)

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 2

    Place the vegetables on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast on both sides with smoked paprika, ground cumin, garlic powder, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Cook the chicken breast for 5-6 minutes on each side until it is cooked through and has a nice sear.

  • 6

    Remove the chicken from the heat and let it rest for a couple of minutes before slicing.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and additional spices if desired to create a creamy sauce.

  • 8

    Plate the sliced chicken breast with a generous serving of roasted vegetables. Drizzle or serve with the creamy yogurt sauce on the side.

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 a vibrant dish featuring tender, spiced chicken breast nestled among a medley of roasted vegetables, all lightly coated in a tangy, creamy Greek yogurt sauce. This dish is perfectly balanced for a nutritious dinner that delights the senses with its aromatic spices and fresh, roasted flavors.

NUTRITION

318kcal
Protein
45.9g
Fat
7.8g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1/2 medium Red Bell Pepper (60 g)

1/2 medium Zucchini (90 g)

1/4 medium Red Onion (30 g)

1 tsp Olive Oil (5 g)

1/3 cup Nonfat Greek Yogurt (80 g)

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Cut the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 2

    Place the vegetables on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast on both sides with smoked paprika, ground cumin, garlic powder, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Cook the chicken breast for 5-6 minutes on each side until it is cooked through and has a nice sear.

  • 6

    Remove the chicken from the heat and let it rest for a couple of minutes before slicing.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and additional spices if desired to create a creamy sauce.

  • 8

    Plate the sliced chicken breast with a generous serving of roasted vegetables. Drizzle or serve with the creamy yogurt sauce on the side.