Creamy Chicken and Roasted Vegetable Bowl

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

Creamy Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bowl

A vibrant and hearty bowl featuring tender roasted chicken breast, an array of colorful vegetables, and a light, creamy Greek yogurt sauce seasoned with zesty lemon and fresh herbs. This bowl brings together the satisfying warmth of roasted flavors and refreshing creaminess, making it perfect for a balanced meal any time of day.

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NUTRITION

326kcal
Protein
45.1g
Fat
9.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 medium Zucchini

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley or Dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 3

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

  • 4

    Season the chicken breast with salt, pepper, and minced garlic, then grill or pan-sear over medium-high heat for about 6-7 minutes per side, or until fully cooked.

  • 5

    In a small bowl, combine the non-fat Greek yogurt, lemon juice, and chopped fresh herbs to create a light creamy sauce.

  • 6

    Slice the cooked chicken breast and assemble the bowl by placing the sliced chicken over the roasted vegetables.

  • 7

    Drizzle the creamy yogurt sauce on top and serve warm.

Creamy Chicken and Roasted Vegetable Bowl

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

Creamy Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bowl

A vibrant and hearty bowl featuring tender roasted chicken breast, an array of colorful vegetables, and a light, creamy Greek yogurt sauce seasoned with zesty lemon and fresh herbs. This bowl brings together the satisfying warmth of roasted flavors and refreshing creaminess, making it perfect for a balanced meal any time of day.

NUTRITION

326kcal
Protein
45.1g
Fat
9.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 medium Zucchini

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley or Dill)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 3

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

  • 4

    Season the chicken breast with salt, pepper, and minced garlic, then grill or pan-sear over medium-high heat for about 6-7 minutes per side, or until fully cooked.

  • 5

    In a small bowl, combine the non-fat Greek yogurt, lemon juice, and chopped fresh herbs to create a light creamy sauce.

  • 6

    Slice the cooked chicken breast and assemble the bowl by placing the sliced chicken over the roasted vegetables.

  • 7

    Drizzle the creamy yogurt sauce on top and serve warm.