YOUR SOLIN GENERATED RECIPE
Lighter Creamy Spiced Chicken with Roasted Vegetables
Savor the vibrant flavors of tender spiced chicken paired with a creamy yogurt sauce, nestled among a medley of roasted bell pepper, zucchini, and broccoli. This dish delivers a comforting yet light experience perfect for a balanced meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Nonfat Greek Yogurt
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1 cup Broccoli
1.5 tsp Olive Oil
Spices: Garlic Powder, Onion Powder, Smoked Paprika, Salt, and Pepper
PREPARATION
Preheat the oven to 400°F.
Prepare the roasted vegetables by chopping the bell pepper, zucchini, and broccoli into bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and a dash of smoked paprika.
Spread the vegetables evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly charred.
While the vegetables roast, season the chicken breast with garlic powder, onion powder, salt, pepper, and a touch of smoked paprika.
Sear the chicken in a non-stick pan over medium-high heat for about 2-3 minutes per side until lightly browned.
Lower the heat and cover the pan, cooking the chicken until it reaches an internal temperature of 165°F (about 6-8 minutes total).
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a sprinkle of garlic powder to create a light creamy sauce.
Once the chicken is cooked, slice it and plate alongside the roasted vegetables. Drizzle or serve with the creamy yogurt sauce on the side.
Enjoy your lighter, creamy spiced chicken with a colorful medley of roasted vegetables.