YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken with Roasted Vegetables
Enjoy a vibrant twist on a classic buffalo dish featuring tender, juicy chicken lightly tossed in zesty buffalo sauce and enriched with a creamy Greek yogurt dressing. Roasted to perfection with a medley of broccoli, bell peppers, and carrots, this dish delivers a satisfying balance of spicy, tangy, and comforting flavors while keeping the macros in check.
INGREDIENTS
6 ounces Chicken Breast
1 tablespoon Buffalo Sauce
2 tablespoons Nonfat Greek Yogurt
1 cup Broccoli
0.5 medium Red Bell Pepper
1 small Carrot
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the broccoli, chopped red bell pepper, and carrot slices with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, pound the chicken breast to an even thickness if necessary and season lightly with salt and pepper.
In a bowl, combine the buffalo sauce and Greek yogurt to form a creamy, tangy sauce.
Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side, or until fully cooked through. In the last minute of cooking, spoon some of the creamy buffalo sauce over the chicken so it glazes nicely.
Slice the chicken and serve it alongside the roasted vegetables. Drizzle any remaining sauce over the top and enjoy!