YOUR SOLIN GENERATED RECIPE
Spicy Pan-Seared Chicken with Creamy Pasta and Roasted Bell Peppers
Experience a vibrant dish featuring perfectly pan-seared chicken infused with a spicy kick, paired with al dente whole grain pasta enveloped in a light and creamy yogurt sauce, complemented by the sweet char of roasted bell peppers. A balanced plate that delights both the palate and the body.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Grain Pasta
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
2 tbsp Non-Fat Greek Yogurt
0.5 tsp Crushed Red Pepper Flakes
2 tsp Olive Oil
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Cut the red and yellow bell peppers into strips. Toss them with 1 tsp of olive oil, a pinch of salt, and a sprinkle of crushed red pepper flakes, then spread evenly on a baking sheet.
Roast the peppers in the oven for about 15-20 minutes until they are tender and slightly charred.
While the peppers are roasting, season the chicken breast with salt, black pepper, and a pinch of crushed red pepper flakes.
Heat the remaining olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chicken breast to the skillet, cooking for about 4-5 minutes on each side or until fully cooked and golden on the outside. Remove from heat and let rest for a couple of minutes before slicing.
In a bowl, combine the cooked whole grain pasta with the non-fat Greek yogurt. Stir in a little of the pan drippings from the chicken for extra flavor if desired, and season with salt and black pepper.
Plate the creamy pasta, top with slices of the spicy pan-seared chicken, and garnish with the roasted bell pepper strips.
Serve immediately and enjoy your balanced, flavorful meal.