Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Enjoy a zesty twist on chicken with a creamy buffalo sauce paired with perfectly roasted vegetables. This dish delivers a satisfying blend of tangy, spicy buffalo flavor balanced with the natural sweetness of roasted broccoli, bell peppers, and zucchini, all drizzled with a hint of olive oil.

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NUTRITION

360kcal
Protein
42.9g
Fat
15.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

75g Broccoli

75g Red Bell Pepper

75g Zucchini

2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by washing and cutting the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and lightly browned.

  • 5

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper.

  • 6

    Cook the chicken breast in a non-stick skillet over medium heat for about 5-6 minutes per side until fully cooked through.

  • 7

    Once the chicken is nearly done, brush both sides with buffalo sauce and let it heat through in the pan for an additional minute.

  • 8

    Slice the chicken and serve it alongside the roasted vegetables. Drizzle with any remaining buffalo sauce if desired.

Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Enjoy a zesty twist on chicken with a creamy buffalo sauce paired with perfectly roasted vegetables. This dish delivers a satisfying blend of tangy, spicy buffalo flavor balanced with the natural sweetness of roasted broccoli, bell peppers, and zucchini, all drizzled with a hint of olive oil.

NUTRITION

360kcal
Protein
42.9g
Fat
15.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

75g Broccoli

75g Red Bell Pepper

75g Zucchini

2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by washing and cutting the broccoli, red bell pepper, and zucchini into bite-sized pieces.

  • 3

    Toss the vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and lightly browned.

  • 5

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper.

  • 6

    Cook the chicken breast in a non-stick skillet over medium heat for about 5-6 minutes per side until fully cooked through.

  • 7

    Once the chicken is nearly done, brush both sides with buffalo sauce and let it heat through in the pan for an additional minute.

  • 8

    Slice the chicken and serve it alongside the roasted vegetables. Drizzle with any remaining buffalo sauce if desired.