Creamy Buffalo Chicken Bowls with Roasted Vegetables

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

Creamy Buffalo Chicken Bowls with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Bowls with Roasted Vegetables

Enjoy a vibrant bowl filled with tender buffalo-seasoned chicken paired with a cool, creamy yogurt drizzle and a medley of roasted vegetables. This dish offers a bold balance of zesty kick from buffalo sauce and subtle sweetness from roasted bell peppers and broccoli, making it a satisfying, nutritious meal.

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NUTRITION

330kcal
Protein
41.7g
Fat
12.9g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Buffalo Sauce

1/4 cup Non-Fat Greek Yogurt

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1.5 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper. Spread them evenly on a baking tray and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with a pinch of salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-7 minutes per side depending on thickness.

  • 4

    Once the chicken is nearly done, brush it generously with buffalo sauce on both sides and allow the heat to meld the flavors for an additional 2 minutes.

  • 5

    Slice the chicken into bite-size pieces and place them in a bowl. Drizzle with the non-fat Greek yogurt for a creamy contrast to the spicy buffalo sauce.

  • 6

    Top the bowl with the roasted vegetables, and serve immediately while warm.

Creamy Buffalo Chicken Bowls with Roasted Vegetables

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

Creamy Buffalo Chicken Bowls with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Bowls with Roasted Vegetables

Enjoy a vibrant bowl filled with tender buffalo-seasoned chicken paired with a cool, creamy yogurt drizzle and a medley of roasted vegetables. This dish offers a bold balance of zesty kick from buffalo sauce and subtle sweetness from roasted bell peppers and broccoli, making it a satisfying, nutritious meal.

NUTRITION

330kcal
Protein
41.7g
Fat
12.9g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Buffalo Sauce

1/4 cup Non-Fat Greek Yogurt

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1.5 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper. Spread them evenly on a baking tray and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with a pinch of salt and pepper. Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-7 minutes per side depending on thickness.

  • 4

    Once the chicken is nearly done, brush it generously with buffalo sauce on both sides and allow the heat to meld the flavors for an additional 2 minutes.

  • 5

    Slice the chicken into bite-size pieces and place them in a bowl. Drizzle with the non-fat Greek yogurt for a creamy contrast to the spicy buffalo sauce.

  • 6

    Top the bowl with the roasted vegetables, and serve immediately while warm.