Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Savor a zesty twist on a classic dish with tender, juicy chicken tossed in a creamy buffalo sauce, served alongside a vibrant medley of roasted vegetables. This dish delivers a perfect balance of protein and flavor with a hint of spice and a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
40g
Fat
11.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Low-Fat Greek Yogurt

1 Tbsp Buffalo Sauce

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-size pieces. Toss them in 1 tsp olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the chicken: season the 6 oz chicken breast with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Cook the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear.

  • 6

    In a small bowl, combine the low-fat Greek yogurt with 1 Tbsp buffalo sauce. Adjust the buffalo sauce quantity to taste.

  • 7

    Once the chicken is cooked, drizzle or brush the creamy buffalo mixture over it, ensuring an even coating.

  • 8

    Plate the buffalo chicken alongside the roasted vegetables and serve immediately.

Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Savor a zesty twist on a classic dish with tender, juicy chicken tossed in a creamy buffalo sauce, served alongside a vibrant medley of roasted vegetables. This dish delivers a perfect balance of protein and flavor with a hint of spice and a creamy finish.

NUTRITION

331kcal
Protein
40g
Fat
11.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Tbsp Low-Fat Greek Yogurt

1 Tbsp Buffalo Sauce

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-size pieces. Toss them in 1 tsp olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, prepare the chicken: season the 6 oz chicken breast with salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat. Cook the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear.

  • 6

    In a small bowl, combine the low-fat Greek yogurt with 1 Tbsp buffalo sauce. Adjust the buffalo sauce quantity to taste.

  • 7

    Once the chicken is cooked, drizzle or brush the creamy buffalo mixture over it, ensuring an even coating.

  • 8

    Plate the buffalo chicken alongside the roasted vegetables and serve immediately.