Creamy Chicken and Roasted Vegetable Bake

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

Creamy Chicken and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

Enjoy a deliciously warm and hearty bake featuring tender chicken breast paired with a medley of roasted vegetables and a light, creamy Greek yogurt sauce. This dish offers a comforting texture with crisp roasted veggies and succulent chicken, enhanced by a subtle blend of herbs.

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NUTRITION

328kcal
Protein
45.1g
Fat
9.3g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and season with salt, pepper, and half of the dried Italian herbs.

  • 3

    Chop the broccoli, zucchini, and red bell pepper into evenly sized pieces.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, the remaining Italian herbs, salt, and pepper.

  • 5

    Arrange the seasoned chicken and vegetables in a baking dish in an even layer.

  • 6

    Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly golden.

  • 7

    Remove the dish from the oven and stir in the Greek yogurt to add creaminess to the bake.

  • 8

    Return to the oven for an additional 5 minutes to allow the flavors to meld, then serve warm.

Creamy Chicken and Roasted Vegetable Bake

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

Creamy Chicken and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

Enjoy a deliciously warm and hearty bake featuring tender chicken breast paired with a medley of roasted vegetables and a light, creamy Greek yogurt sauce. This dish offers a comforting texture with crisp roasted veggies and succulent chicken, enhanced by a subtle blend of herbs.

NUTRITION

328kcal
Protein
45.1g
Fat
9.3g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and season with salt, pepper, and half of the dried Italian herbs.

  • 3

    Chop the broccoli, zucchini, and red bell pepper into evenly sized pieces.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, the remaining Italian herbs, salt, and pepper.

  • 5

    Arrange the seasoned chicken and vegetables in a baking dish in an even layer.

  • 6

    Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly golden.

  • 7

    Remove the dish from the oven and stir in the Greek yogurt to add creaminess to the bake.

  • 8

    Return to the oven for an additional 5 minutes to allow the flavors to meld, then serve warm.