Creamy Peanut Chicken with Crispy Vegetables

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

Creamy Peanut Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Chicken with Crispy Vegetables

Savor a delightful plate featuring tender, grilled chicken tossed in a luscious peanut cream sauce and paired with a medley of crisp, colorful vegetables. This dish balances the nutty richness of peanut butter with the vibrancy of fresh broccoli, bell peppers, and carrots, offering a satisfying blend of textures and flavors in every bite.

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NUTRITION

346kcal
Protein
42.4g
Fat
12.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Natural Peanut Butter

1/2 cup Broccoli (chopped)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Carrot (sliced)

1 tbsp Low-Fat Greek Yogurt

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked and slightly charred, about 4-5 minutes per side.

  • 2

    In a small bowl, whisk together the natural peanut butter and low-fat Greek yogurt until smooth, creating a creamy peanut sauce.

  • 3

    While the chicken is cooking, prepare the vegetables: chop the broccoli into small florets, slice the red bell pepper, and cut the carrot into thin rounds or sticks.

  • 4

    Heat a non-stick skillet over medium-high heat with a light spritz of olive oil. Add the vegetables and stir-fry for 3-4 minutes until they become crisp-tender.

  • 5

    Slice the cooked chicken and arrange it on a plate. Drizzle the creamy peanut sauce over the chicken and serve alongside the crispy vegetables. Enjoy the blend of nutty creaminess and fresh crunch!

Creamy Peanut Chicken with Crispy Vegetables

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

Creamy Peanut Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Peanut Chicken with Crispy Vegetables

Savor a delightful plate featuring tender, grilled chicken tossed in a luscious peanut cream sauce and paired with a medley of crisp, colorful vegetables. This dish balances the nutty richness of peanut butter with the vibrancy of fresh broccoli, bell peppers, and carrots, offering a satisfying blend of textures and flavors in every bite.

NUTRITION

346kcal
Protein
42.4g
Fat
12.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Natural Peanut Butter

1/2 cup Broccoli (chopped)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Carrot (sliced)

1 tbsp Low-Fat Greek Yogurt

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked and slightly charred, about 4-5 minutes per side.

  • 2

    In a small bowl, whisk together the natural peanut butter and low-fat Greek yogurt until smooth, creating a creamy peanut sauce.

  • 3

    While the chicken is cooking, prepare the vegetables: chop the broccoli into small florets, slice the red bell pepper, and cut the carrot into thin rounds or sticks.

  • 4

    Heat a non-stick skillet over medium-high heat with a light spritz of olive oil. Add the vegetables and stir-fry for 3-4 minutes until they become crisp-tender.

  • 5

    Slice the cooked chicken and arrange it on a plate. Drizzle the creamy peanut sauce over the chicken and serve alongside the crispy vegetables. Enjoy the blend of nutty creaminess and fresh crunch!