Name: Creamy Chicken and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1/2 cup Cherry Tomatoes; 1 cup Fresh Spinach; 2 tbsp Low Fat Cream Cheese; 1 tsp Olive Oil

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

Savor the comforting flavors of succulent chicken breast nestled among a vibrant medley of roasted red bell pepper, zucchini, red onion, and cherry tomatoes, all enveloped in a light creamy sauce enriched with fresh spinach. This dish combines the heartiness of protein with the freshness of garden vegetables, creating a balanced meal perfect for dinner.

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NUTRITION

Protein

43.4g

Fat

12.9g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

2 tbsp Low Fat Cream Cheese

1 tsp Olive Oil

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PREPARATION

1
Preheat the oven to 400°F.
2
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
3
Slice the red bell pepper, zucchini, and red onion into even strips; halve the cherry tomatoes.
4
In a baking dish, toss the vegetables with olive oil, salt, and pepper. Spread them out in an even layer.
5
Place the chicken pieces on top of the vegetables in the dish.
6
Bake the chicken and vegetables for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
7
Remove the dish from the oven and stir in the low fat cream cheese and fresh spinach, allowing the cream cheese to melt and coat the ingredients.
8
Return the dish to the oven for an additional 5 minutes to ensure the flavors meld.
9
Serve warm and enjoy your creamy chicken and roasted vegetable bake.