Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Savor the rich flavors of tender seared chicken breast combined with a medley of roasted vibrant vegetables and a luscious, light creamy accent from Greek yogurt and avocado. This dish brings together the satisfying crunch of roasted bell pepper, zucchini, broccoli, and a hint of caramelized onion to deliver a meal that's both nutritious and indulgently comforting.

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NUTRITION

420kcal
Protein
38.4g
Fat
19.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

½ medium Red Bell Pepper

½ medium Zucchini

¼ cup Diced Onion

2 tsp Olive Oil

¼ cup Nonfat Greek Yogurt

¼ medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place broccoli florets, diced red bell pepper, sliced zucchini, and diced onion on a baking sheet. Drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While vegetables roast, heat a skillet over medium-high heat and add the remaining 1 tsp olive oil.

  • 5

    Season the chicken breast with salt, pepper, and your choice of herbs, then sear for 3-4 minutes per side until golden and cooked through.

  • 6

    Once the chicken and vegetables are ready, reduce the heat to low. Slice the chicken into strips and add it back to the skillet along with the roasted vegetables.

  • 7

    Stir in the nonfat Greek yogurt and gently mix until the chicken and vegetables are evenly coated in a light, creamy sauce.

  • 8

    Top with diced avocado and a sprinkle of fresh herbs before serving.

Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Savor the rich flavors of tender seared chicken breast combined with a medley of roasted vibrant vegetables and a luscious, light creamy accent from Greek yogurt and avocado. This dish brings together the satisfying crunch of roasted bell pepper, zucchini, broccoli, and a hint of caramelized onion to deliver a meal that's both nutritious and indulgently comforting.

NUTRITION

420kcal
Protein
38.4g
Fat
19.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

½ medium Red Bell Pepper

½ medium Zucchini

¼ cup Diced Onion

2 tsp Olive Oil

¼ cup Nonfat Greek Yogurt

¼ medium Avocado

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place broccoli florets, diced red bell pepper, sliced zucchini, and diced onion on a baking sheet. Drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While vegetables roast, heat a skillet over medium-high heat and add the remaining 1 tsp olive oil.

  • 5

    Season the chicken breast with salt, pepper, and your choice of herbs, then sear for 3-4 minutes per side until golden and cooked through.

  • 6

    Once the chicken and vegetables are ready, reduce the heat to low. Slice the chicken into strips and add it back to the skillet along with the roasted vegetables.

  • 7

    Stir in the nonfat Greek yogurt and gently mix until the chicken and vegetables are evenly coated in a light, creamy sauce.

  • 8

    Top with diced avocado and a sprinkle of fresh herbs before serving.