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 rich, creamy spiced chicken paired with an assortment of perfectly roasted vegetables and a hint of nutty quinoa. This dish delivers a balanced mix of tender chicken infused with warming spices, a light creamy sauce for a velvety texture, and roasted veggies that bring natural sweetness and crunch. A satisfying, healthy meal ideal for dinner.

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NUTRITION

376kcal
Protein
39g
Fat
11.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Light Cream Cheese

1 cup Mixed Vegetables (Broccoli & Carrots)

1/4 cup Cooked Quinoa

1/2 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Salt, Black Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the chicken breast with a mix of cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat, and sear the chicken for 2 minutes on each side until lightly browned.

  • 4

    In a small bowl, mix the light cream cheese with a pinch of the mixed spices to form a creamy sauce.

  • 5

    Arrange the mixed vegetables around the chicken in the skillet. Drizzle any remaining olive oil and sprinkle a bit more salt and pepper over the veggies.

  • 6

    Transfer the skillet to the oven and roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Warm the cooked quinoa separately, if needed, and serve it alongside.

  • 8

    To plate, slice the chicken and drizzle the creamy spice mixture over it, then serve with a side of roasted vegetables and quinoa.

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 rich, creamy spiced chicken paired with an assortment of perfectly roasted vegetables and a hint of nutty quinoa. This dish delivers a balanced mix of tender chicken infused with warming spices, a light creamy sauce for a velvety texture, and roasted veggies that bring natural sweetness and crunch. A satisfying, healthy meal ideal for dinner.

NUTRITION

376kcal
Protein
39g
Fat
11.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Light Cream Cheese

1 cup Mixed Vegetables (Broccoli & Carrots)

1/4 cup Cooked Quinoa

1/2 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Salt, Black Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the chicken breast with a mix of cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Heat the olive oil in an oven-safe skillet over medium-high heat, and sear the chicken for 2 minutes on each side until lightly browned.

  • 4

    In a small bowl, mix the light cream cheese with a pinch of the mixed spices to form a creamy sauce.

  • 5

    Arrange the mixed vegetables around the chicken in the skillet. Drizzle any remaining olive oil and sprinkle a bit more salt and pepper over the veggies.

  • 6

    Transfer the skillet to the oven and roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Warm the cooked quinoa separately, if needed, and serve it alongside.

  • 8

    To plate, slice the chicken and drizzle the creamy spice mixture over it, then serve with a side of roasted vegetables and quinoa.