Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy this satisfying dish featuring tender chicken breast bathed in a lightly spiced creamy sauce, paired with a medley of roasted broccoli, red bell pepper, and zucchini. The dish offers a delightful balance of savory spices and fresh, roasted vegetable goodness, perfect for a nutritious dinner.

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NUTRITION

439kcal
Protein
63.4g
Fat
9.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine Greek yogurt, cumin, paprika, garlic powder, salt, and black pepper to create the creamy spice sauce.

  • 3

    Place the chicken breast on a cutting board and lightly score the surface. Rub with a teaspoon of olive oil, and season with a pinch of salt, pepper, cumin, and paprika.

  • 4

    Arrange the chicken breast in the center of a baking sheet. Surround with broccoli, sliced red bell pepper, and zucchini. Drizzle a little more olive oil over the vegetables if desired, and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven and let the chicken rest for a couple of minutes. Spoon the creamy yogurt sauce over the chicken or serve it on the side as a dip for the roasted vegetables.

  • 7

    Plate the chicken with a generous serving of the roasted vegetables, and enjoy your flavorful, balanced meal.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy this satisfying dish featuring tender chicken breast bathed in a lightly spiced creamy sauce, paired with a medley of roasted broccoli, red bell pepper, and zucchini. The dish offers a delightful balance of savory spices and fresh, roasted vegetable goodness, perfect for a nutritious dinner.

NUTRITION

439kcal
Protein
63.4g
Fat
9.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine Greek yogurt, cumin, paprika, garlic powder, salt, and black pepper to create the creamy spice sauce.

  • 3

    Place the chicken breast on a cutting board and lightly score the surface. Rub with a teaspoon of olive oil, and season with a pinch of salt, pepper, cumin, and paprika.

  • 4

    Arrange the chicken breast in the center of a baking sheet. Surround with broccoli, sliced red bell pepper, and zucchini. Drizzle a little more olive oil over the vegetables if desired, and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven and let the chicken rest for a couple of minutes. Spoon the creamy yogurt sauce over the chicken or serve it on the side as a dip for the roasted vegetables.

  • 7

    Plate the chicken with a generous serving of the roasted vegetables, and enjoy your flavorful, balanced meal.