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

Savor a zesty twist on classic buffalo chicken paired with a colorful medley of roasted vegetables. Tender chicken is coated in a spicy buffalo sauce and mellowed out with a hint of creamy Greek yogurt, while roasted broccoli, red bell pepper, and zucchini offer a delightful balance of crunch and natural sweetness.

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NUTRITION

388kcal
Protein
39.7g
Fat
10g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Buffalo Sauce

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the Buffalo sauce with the nonfat Greek yogurt to create a creamy, spicy mixture.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken evenly with the buffalo-yogurt mixture.

  • 4

    Toss the broccoli, red bell pepper, and zucchini with olive oil, a pinch of salt, and pepper. Spread them around the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

  • 6

    Remove from the oven, let it rest for a couple of minutes, then slice the chicken and serve alongside the roasted vegetables.

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

Savor a zesty twist on classic buffalo chicken paired with a colorful medley of roasted vegetables. Tender chicken is coated in a spicy buffalo sauce and mellowed out with a hint of creamy Greek yogurt, while roasted broccoli, red bell pepper, and zucchini offer a delightful balance of crunch and natural sweetness.

NUTRITION

388kcal
Protein
39.7g
Fat
10g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Buffalo Sauce

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the Buffalo sauce with the nonfat Greek yogurt to create a creamy, spicy mixture.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken evenly with the buffalo-yogurt mixture.

  • 4

    Toss the broccoli, red bell pepper, and zucchini with olive oil, a pinch of salt, and pepper. Spread them around the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

  • 6

    Remove from the oven, let it rest for a couple of minutes, then slice the chicken and serve alongside the roasted vegetables.