Creamy Chicken and Roasted Vegetable Skillet with Crispy Herb Topping

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

Creamy Chicken and Roasted Vegetable Skillet with Crispy Herb Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet with Crispy Herb Topping

Enjoy a vibrant skillet where tender, roasted chicken breast meets a medley of colorful vegetables in a light, creamy Greek yogurt sauce, crowned with a crispy herb and breadcrumb topping for delightful texture and flavor.

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NUTRITION

358kcal
Protein
44.6g
Fat
10g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (66g)

1/4 cup sliced Red Onion (40g)

1 tsp Olive Oil (4.5g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Whole Wheat Breadcrumbs (15g)

2 tbsp Fresh Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange chopped red bell pepper, sliced zucchini, and red onion on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 2-3 minutes on each side until lightly browned and cooked through.

  • 4

    Once the chicken is cooked, remove it from the skillet and let it rest briefly. Slice the chicken into strips.

  • 5

    Lower the oven temperature to 400°F if needed. Add the roasted vegetables to the skillet, then stir in the nonfat Greek yogurt to create a light creamy sauce. Return the chicken strips to the skillet and gently mix to combine.

  • 6

    Top the mixture with whole wheat breadcrumbs and fresh mixed herbs.

  • 7

    Place the skillet under the broiler for 2-3 minutes until the topping becomes crispy and golden. Watch closely to avoid burning.

  • 8

    Remove from oven and serve warm, enjoying the balance of creamy chicken and roasted veggies with a satisfying crispy herb finish.

Creamy Chicken and Roasted Vegetable Skillet with Crispy Herb Topping

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

Creamy Chicken and Roasted Vegetable Skillet with Crispy Herb Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet with Crispy Herb Topping

Enjoy a vibrant skillet where tender, roasted chicken breast meets a medley of colorful vegetables in a light, creamy Greek yogurt sauce, crowned with a crispy herb and breadcrumb topping for delightful texture and flavor.

NUTRITION

358kcal
Protein
44.6g
Fat
10g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (66g)

1/4 cup sliced Red Onion (40g)

1 tsp Olive Oil (4.5g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Whole Wheat Breadcrumbs (15g)

2 tbsp Fresh Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange chopped red bell pepper, sliced zucchini, and red onion on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 2-3 minutes on each side until lightly browned and cooked through.

  • 4

    Once the chicken is cooked, remove it from the skillet and let it rest briefly. Slice the chicken into strips.

  • 5

    Lower the oven temperature to 400°F if needed. Add the roasted vegetables to the skillet, then stir in the nonfat Greek yogurt to create a light creamy sauce. Return the chicken strips to the skillet and gently mix to combine.

  • 6

    Top the mixture with whole wheat breadcrumbs and fresh mixed herbs.

  • 7

    Place the skillet under the broiler for 2-3 minutes until the topping becomes crispy and golden. Watch closely to avoid burning.

  • 8

    Remove from oven and serve warm, enjoying the balance of creamy chicken and roasted veggies with a satisfying crispy herb finish.