Creamy Buffalo Chicken Bake with Roasted Vegetables

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

Creamy Buffalo Chicken Bake with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Bake with Roasted Vegetables

Savor the bold flavors of buffalo chicken combined with a creamy Greek yogurt twist, balanced perfectly with a medley of roasted vegetables. This dish offers a harmonious blend of tangy heat and fresh, crisp veggies, creating a hearty yet light meal experience.

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NUTRITION

331kcal
Protein
41.2g
Fat
8.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Hot Sauce (15g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (4.5g)

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the nonfat Greek yogurt and hot sauce to create a creamy buffalo sauce.

  • 3

    Place the chicken breast on the baking sheet. Season both sides with salt, pepper, and a light dusting of garlic powder.

  • 4

    Coat the chicken evenly with the buffalo sauce mixture.

  • 5

    In a separate bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, pepper, and a pinch of garlic powder.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight char edges.

  • 8

    Remove from oven, let rest for a couple of minutes, then serve enjoying the creamy, tangy buffalo chicken alongside your roasted vegetables.

Creamy Buffalo Chicken Bake with Roasted Vegetables

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

Creamy Buffalo Chicken Bake with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Bake with Roasted Vegetables

Savor the bold flavors of buffalo chicken combined with a creamy Greek yogurt twist, balanced perfectly with a medley of roasted vegetables. This dish offers a harmonious blend of tangy heat and fresh, crisp veggies, creating a hearty yet light meal experience.

NUTRITION

331kcal
Protein
41.2g
Fat
8.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Hot Sauce (15g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (4.5g)

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the nonfat Greek yogurt and hot sauce to create a creamy buffalo sauce.

  • 3

    Place the chicken breast on the baking sheet. Season both sides with salt, pepper, and a light dusting of garlic powder.

  • 4

    Coat the chicken evenly with the buffalo sauce mixture.

  • 5

    In a separate bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, salt, pepper, and a pinch of garlic powder.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight char edges.

  • 8

    Remove from oven, let rest for a couple of minutes, then serve enjoying the creamy, tangy buffalo chicken alongside your roasted vegetables.