Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast marinated in a blend of warm spices and cloaked in a light, creamy yogurt sauce. Paired with an assortment of roasted red bell pepper, zucchini, and red onion, this meal is both satisfying and nutrient-packed—ideal for clean, balanced eating.

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NUTRITION

427kcal
Protein
47.2g
Fat
17.4g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1/4 cup Nonfat Greek Yogurt

1 clove Garlic

Spices: Ground Cumin, Smoked Paprika, Salt, Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the nonfat Greek yogurt with minced garlic, ground cumin, smoked paprika, salt, and pepper to create a creamy marinade.

  • 3

    Place the chicken breast in a shallow dish and coat with half of the yogurt marinade. Let it marinate while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Meanwhile, heat a skillet over medium-high heat. Cook the marinated chicken breast for 5-6 minutes on each side until it reaches an internal temperature of 165°F.

  • 7

    Once cooked, slice the chicken and drizzle with the remaining yogurt marinade for an extra creamy finish.

  • 8

    Plate the sliced chicken with the roasted vegetables on the side and serve warm.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast marinated in a blend of warm spices and cloaked in a light, creamy yogurt sauce. Paired with an assortment of roasted red bell pepper, zucchini, and red onion, this meal is both satisfying and nutrient-packed—ideal for clean, balanced eating.

NUTRITION

427kcal
Protein
47.2g
Fat
17.4g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1/4 cup Nonfat Greek Yogurt

1 clove Garlic

Spices: Ground Cumin, Smoked Paprika, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the nonfat Greek yogurt with minced garlic, ground cumin, smoked paprika, salt, and pepper to create a creamy marinade.

  • 3

    Place the chicken breast in a shallow dish and coat with half of the yogurt marinade. Let it marinate while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 5

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

  • 6

    Meanwhile, heat a skillet over medium-high heat. Cook the marinated chicken breast for 5-6 minutes on each side until it reaches an internal temperature of 165°F.

  • 7

    Once cooked, slice the chicken and drizzle with the remaining yogurt marinade for an extra creamy finish.

  • 8

    Plate the sliced chicken with the roasted vegetables on the side and serve warm.