Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Savor a zesty yet creamy take on buffalo chicken paired with vibrant roasted vegetables. Tender chicken breast is coated in a tangy buffalo sauce and blended with a touch of nonfat Greek yogurt for creaminess, then served alongside perfectly roasted broccoli and bell pepper drizzled with olive oil.

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NUTRITION

362kcal
Protein
45.5g
Fat
7.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tbsp Buffalo Sauce (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1 cup Broccoli (91g)

1 medium Bell Pepper (119g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the broccoli and bell pepper on a baking sheet. Drizzle with olive oil, and season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 5-7 minutes per side.

  • 5

    In a small bowl, mix the buffalo sauce with nonfat Greek yogurt to create a creamy sauce.

  • 6

    Once the chicken is cooked, slice it and toss with the creamy buffalo mixture until evenly coated.

  • 7

    Plate the buffalo chicken alongside the roasted vegetables and enjoy the balanced and flavorful meal.

Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Savor a zesty yet creamy take on buffalo chicken paired with vibrant roasted vegetables. Tender chicken breast is coated in a tangy buffalo sauce and blended with a touch of nonfat Greek yogurt for creaminess, then served alongside perfectly roasted broccoli and bell pepper drizzled with olive oil.

NUTRITION

362kcal
Protein
45.5g
Fat
7.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tbsp Buffalo Sauce (30g)

2 tbsp Nonfat Greek Yogurt (30g)

1 cup Broccoli (91g)

1 medium Bell Pepper (119g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the broccoli and bell pepper on a baking sheet. Drizzle with olive oil, and season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 5-7 minutes per side.

  • 5

    In a small bowl, mix the buffalo sauce with nonfat Greek yogurt to create a creamy sauce.

  • 6

    Once the chicken is cooked, slice it and toss with the creamy buffalo mixture until evenly coated.

  • 7

    Plate the buffalo chicken alongside the roasted vegetables and enjoy the balanced and flavorful meal.