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

Savor the harmony of spiced juicy chicken breast paired with roasted red bell pepper, zucchini, and red onion, all brought together with a light and tangy nonfat Greek yogurt sauce. This dish perfectly balances warmth and creaminess, making it an ideal meal for any time of day.

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NUTRITION

421kcal
Protein
58.5g
Fat
10.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Red Bell Pepper (120g)

100g Zucchini

50g Red Onion

100g Nonfat Greek Yogurt

1 tsp Olive Oil

Spices: Paprika, Cumin, Garlic Powder, Salt, Pepper

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PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Roast the vegetables for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with paprika, cumin, garlic powder, salt, and pepper.

  • 5

    Cook the chicken breast on a grill pan or skillet over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of garlic powder, salt, and pepper to create the creamy sauce.

  • 7

    Slice the cooked chicken breast and serve it over the bed of roasted vegetables, drizzling the yogurt sauce over the top.

  • 8

    Garnish with additional spices if desired and 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

Savor the harmony of spiced juicy chicken breast paired with roasted red bell pepper, zucchini, and red onion, all brought together with a light and tangy nonfat Greek yogurt sauce. This dish perfectly balances warmth and creaminess, making it an ideal meal for any time of day.

NUTRITION

421kcal
Protein
58.5g
Fat
10.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Red Bell Pepper (120g)

100g Zucchini

50g Red Onion

100g Nonfat Greek Yogurt

1 tsp Olive Oil

Spices: Paprika, Cumin, Garlic Powder, Salt, Pepper

PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and a pinch of paprika.

  • 3

    Roast the vegetables for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with paprika, cumin, garlic powder, salt, and pepper.

  • 5

    Cook the chicken breast on a grill pan or skillet over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of garlic powder, salt, and pepper to create the creamy sauce.

  • 7

    Slice the cooked chicken breast and serve it over the bed of roasted vegetables, drizzling the yogurt sauce over the top.

  • 8

    Garnish with additional spices if desired and enjoy your balanced, flavorful meal.