Name: Creamy Chicken and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1 medium Zucchini; 1 medium Red Bell Pepper; 1 cup Broccoli; 1/4 cup Nonfat Greek Yogurt; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Garlic Powder; Salt & Pepper to taste

Creamy Chicken and Roasted Vegetable Bake

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

A comforting and light bake featuring tender chicken breast paired with roasted zucchini, red bell pepper, and broccoli, all enveloped in a silky, tangy Greek yogurt cream sauce. Perfectly balanced for a satisfying meal that nourishes and delights the palate.

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NUTRITION

Protein

43.6g

Fat

9.1g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Chop the zucchini, red bell pepper, and broccoli into bite-sized pieces and place them in a baking dish.
3
Season the chicken breast with salt, pepper, and garlic powder, then place it on top of the vegetables in the dish.
4
Drizzle olive oil and lemon juice over the chicken and vegetables.
5
Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
6
Remove the dish from the oven and let it cool slightly before mixing in the nonfat Greek yogurt to create a creamy sauce.
7
Stir gently to combine the yogurt with the roasted ingredients, ensuring the chicken remains in sizable pieces.
8
Serve warm and enjoy your balanced, protein-packed meal.