Creamy Buffalo Chicken and Roasted Veggie Bowl

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

Creamy Buffalo Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken and Roasted Veggie Bowl

Enjoy a zesty twist on your regular chicken bowl with tender buffalo-spiced chicken nestled atop a colorful medley of roasted veggies and finished with a creamy Greek yogurt drizzle. This dish brings a delightful balance of spice and creaminess, perfect for a satisfying meal any time of day.

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NUTRITION

316kcal
Protein
45.3g
Fat
10.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Tbsp Buffalo Sauce

2 Tbsp Nonfat Greek Yogurt

1/2 medium Red Bell Pepper

1 cup Broccoli

1/2 medium Carrot

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped red bell pepper, broccoli florets, and sliced carrot with olive oil, and season lightly with salt and pepper. Spread the vegetables evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through for even cooking.

  • 4

    While the veggies roast, season the chicken breast with salt, pepper, and drizzle the buffalo sauce over it. Allow it to marinate for 5 minutes.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and slightly charred on the edges.

  • 6

    Slice the cooked chicken into strips and layer it over the roasted vegetables in a bowl.

  • 7

    Drizzle the nonfat Greek yogurt over the top to add a creamy contrast to the spicy buffalo flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful bowl.

Creamy Buffalo Chicken and Roasted Veggie Bowl

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

Creamy Buffalo Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken and Roasted Veggie Bowl

Enjoy a zesty twist on your regular chicken bowl with tender buffalo-spiced chicken nestled atop a colorful medley of roasted veggies and finished with a creamy Greek yogurt drizzle. This dish brings a delightful balance of spice and creaminess, perfect for a satisfying meal any time of day.

NUTRITION

316kcal
Protein
45.3g
Fat
10.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Tbsp Buffalo Sauce

2 Tbsp Nonfat Greek Yogurt

1/2 medium Red Bell Pepper

1 cup Broccoli

1/2 medium Carrot

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped red bell pepper, broccoli florets, and sliced carrot with olive oil, and season lightly with salt and pepper. Spread the vegetables evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through for even cooking.

  • 4

    While the veggies roast, season the chicken breast with salt, pepper, and drizzle the buffalo sauce over it. Allow it to marinate for 5 minutes.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and slightly charred on the edges.

  • 6

    Slice the cooked chicken into strips and layer it over the roasted vegetables in a bowl.

  • 7

    Drizzle the nonfat Greek yogurt over the top to add a creamy contrast to the spicy buffalo flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful bowl.