Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch Dressing

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

Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch Dressing

Enjoy a vibrant plate of crispy buffalo chicken paired with perfectly roasted vegetables and a dollop of creamy ranch dressing. The tangy buffalo sauce harmonizes with the light almond flour crust, while the mix of bell peppers and zucchini provides a satisfying crunch. A healthy twist on a comforting classic, ideal for a delicious, balanced dinner.

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NUTRITION

415kcal
Protein
42g
Fat
18.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Buffalo Sauce

1/8 cup Almond Flour

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Ranch Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    Pat the chicken breast dry and lightly coat it with buffalo sauce. Dredge the sauced chicken in almond flour to create a crispy exterior.

  • 3

    Place the chicken on a separate baking tray. Bake the chicken in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    Meanwhile, chop bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    For the creamy ranch dressing, combine nonfat Greek yogurt with ranch seasoning. Mix well to incorporate all the flavors.

  • 7

    Once the chicken and vegetables are done, plate them together and drizzle with a bit more buffalo sauce if desired. Serve with a side of creamy ranch dressing for dipping.

Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch Dressing

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

Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken with Roasted Vegetables and Creamy Ranch Dressing

Enjoy a vibrant plate of crispy buffalo chicken paired with perfectly roasted vegetables and a dollop of creamy ranch dressing. The tangy buffalo sauce harmonizes with the light almond flour crust, while the mix of bell peppers and zucchini provides a satisfying crunch. A healthy twist on a comforting classic, ideal for a delicious, balanced dinner.

NUTRITION

415kcal
Protein
42g
Fat
18.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Buffalo Sauce

1/8 cup Almond Flour

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Ranch Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    Pat the chicken breast dry and lightly coat it with buffalo sauce. Dredge the sauced chicken in almond flour to create a crispy exterior.

  • 3

    Place the chicken on a separate baking tray. Bake the chicken in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    Meanwhile, chop bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

  • 6

    For the creamy ranch dressing, combine nonfat Greek yogurt with ranch seasoning. Mix well to incorporate all the flavors.

  • 7

    Once the chicken and vegetables are done, plate them together and drizzle with a bit more buffalo sauce if desired. Serve with a side of creamy ranch dressing for dipping.