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

Enjoy a vibrant and satisfying dish featuring tender chicken breast bathed in a light, creamy spiced marinade paired with a colorful medley of roasted vegetables. This dish offers a delightful blend of smoky paprika, warming cumin, and subtle garlic notes, delivering both comfort and a touch of gourmet sophistication.

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NUTRITION

300kcal
Protein
42.9g
Fat
8.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Red Bell Pepper, diced

1/2 cup Zucchini, diced

1/4 cup Red Onion, chopped

1 tsp Olive Oil

Spice Mix (Cumin, Smoked Paprika, Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the Greek yogurt with the spice mix (cumin, smoked paprika, garlic powder, salt, and pepper) to create a creamy marinade.

  • 3

    Coat the chicken breast with the yogurt-spice mixture ensuring it's well covered. Allow the chicken to marinate for at least 15 minutes at room temperature.

  • 4

    Meanwhile, on a baking sheet, toss the diced red bell pepper, zucchini, and chopped red onion with olive oil, salt, and pepper.

  • 5

    Place the marinated chicken breast on the baking sheet with the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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

Enjoy a vibrant and satisfying dish featuring tender chicken breast bathed in a light, creamy spiced marinade paired with a colorful medley of roasted vegetables. This dish offers a delightful blend of smoky paprika, warming cumin, and subtle garlic notes, delivering both comfort and a touch of gourmet sophistication.

NUTRITION

300kcal
Protein
42.9g
Fat
8.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Red Bell Pepper, diced

1/2 cup Zucchini, diced

1/4 cup Red Onion, chopped

1 tsp Olive Oil

Spice Mix (Cumin, Smoked Paprika, Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the Greek yogurt with the spice mix (cumin, smoked paprika, garlic powder, salt, and pepper) to create a creamy marinade.

  • 3

    Coat the chicken breast with the yogurt-spice mixture ensuring it's well covered. Allow the chicken to marinate for at least 15 minutes at room temperature.

  • 4

    Meanwhile, on a baking sheet, toss the diced red bell pepper, zucchini, and chopped red onion with olive oil, salt, and pepper.

  • 5

    Place the marinated chicken breast on the baking sheet with the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.