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

Savor the vibrant flavors of tender chicken breast infused with aromatic spices, paired with a colorful medley of roasted vegetables and a silky, tangy yogurt sauce. This dish offers a satisfying balance of protein and wholesome veggies, perfect for a nourishing meal any time of day.

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NUTRITION

382kcal
Protein
53.8g
Fat
11.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Broccoli

50 grams Red Bell Pepper

50 grams Zucchini

60 grams Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Curry Powder

1 teaspoon Paprika

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the broccoli into florets, and slice the red bell pepper and zucchini into bite-sized pieces.

  • 3

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and half of the garlic powder, paprika, and curry powder.

  • 4

    Arrange the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, until tender and lightly charred.

  • 5

    Meanwhile, season the chicken breast with the remaining garlic powder, paprika, curry powder, and a pinch of salt.

  • 6

    Heat a non-stick skillet over medium heat and sear the chicken breast for 3-4 minutes on each side until golden and cooked through.

  • 7

    Reduce the heat to low and stir in the Greek yogurt to create a creamy sauce over the chicken, warming it gently.

  • 8

    Plate the chicken and spoon the creamy sauce over it, then serve alongside the roasted vegetables.

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

Savor the vibrant flavors of tender chicken breast infused with aromatic spices, paired with a colorful medley of roasted vegetables and a silky, tangy yogurt sauce. This dish offers a satisfying balance of protein and wholesome veggies, perfect for a nourishing meal any time of day.

NUTRITION

382kcal
Protein
53.8g
Fat
11.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Broccoli

50 grams Red Bell Pepper

50 grams Zucchini

60 grams Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Curry Powder

1 teaspoon Paprika

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the broccoli into florets, and slice the red bell pepper and zucchini into bite-sized pieces.

  • 3

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and half of the garlic powder, paprika, and curry powder.

  • 4

    Arrange the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, until tender and lightly charred.

  • 5

    Meanwhile, season the chicken breast with the remaining garlic powder, paprika, curry powder, and a pinch of salt.

  • 6

    Heat a non-stick skillet over medium heat and sear the chicken breast for 3-4 minutes on each side until golden and cooked through.

  • 7

    Reduce the heat to low and stir in the Greek yogurt to create a creamy sauce over the chicken, warming it gently.

  • 8

    Plate the chicken and spoon the creamy sauce over it, then serve alongside the roasted vegetables.