Herb-Roasted Chicken with Crispy Roasted Vegetables and Creamy Chipotle Sauce

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

Herb-Roasted Chicken with Crispy Roasted Vegetables and Creamy Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables and Creamy Chipotle Sauce

Savor this well-balanced dish featuring succulent herb-roasted chicken paired with crispy roasted broccoli and carrots, all drizzled with a tangy, creamy chipotle sauce that brings a subtle kick. Each bite offers a delightful combination of smoky herbs, vibrant vegetables, and rich, creamy sauce, making it a wholesome and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
45.9g
Fat
9.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/4 cup Nonfat Greek Yogurt (61g)

2 tsp Chipotle Pepper in Adobo (4g)

1 tbsp Lime Juice (15g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and the mixed herbs.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast for 20-25 minutes until cooked through.

  • 4

    Meanwhile, chop the broccoli into florets and slice the carrot into stick-like pieces. Toss them lightly with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven for 18-20 minutes until crispy and tender.

  • 6

    For the sauce, combine the nonfat Greek yogurt, chipotle pepper, lime juice, and minced garlic in a small bowl. Stir until smooth and well-blended.

  • 7

    Once the chicken and vegetables are done, slice the chicken and plate with the roasted vegetables. Drizzle the creamy chipotle sauce over the top or serve it on the side.

  • 8

    Enjoy your balanced, flavorful meal!

Herb-Roasted Chicken with Crispy Roasted Vegetables and Creamy Chipotle Sauce

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

Herb-Roasted Chicken with Crispy Roasted Vegetables and Creamy Chipotle Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Vegetables and Creamy Chipotle Sauce

Savor this well-balanced dish featuring succulent herb-roasted chicken paired with crispy roasted broccoli and carrots, all drizzled with a tangy, creamy chipotle sauce that brings a subtle kick. Each bite offers a delightful combination of smoky herbs, vibrant vegetables, and rich, creamy sauce, making it a wholesome and satisfying meal.

NUTRITION

355kcal
Protein
45.9g
Fat
9.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/4 cup Nonfat Greek Yogurt (61g)

2 tsp Chipotle Pepper in Adobo (4g)

1 tbsp Lime Juice (15g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and the mixed herbs.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast for 20-25 minutes until cooked through.

  • 4

    Meanwhile, chop the broccoli into florets and slice the carrot into stick-like pieces. Toss them lightly with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven for 18-20 minutes until crispy and tender.

  • 6

    For the sauce, combine the nonfat Greek yogurt, chipotle pepper, lime juice, and minced garlic in a small bowl. Stir until smooth and well-blended.

  • 7

    Once the chicken and vegetables are done, slice the chicken and plate with the roasted vegetables. Drizzle the creamy chipotle sauce over the top or serve it on the side.

  • 8

    Enjoy your balanced, flavorful meal!