Creamy Cashew Chicken with Roasted Vegetables

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

Creamy Cashew Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken with Roasted Vegetables

Enjoy a vibrant dish of tender, seasoned chicken breast smothered in a luscious cashew cream, paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This meal harmoniously balances rich creaminess with fresh, earthy vegetables for a satisfying dinner option.

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NUTRITION

373kcal
Protein
41.9g
Fat
15.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

15 g Raw Cashews

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the broccoli into florets, dice the red bell pepper, and slice the zucchini. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and your preferred herbs. Sear the chicken in a skillet over medium-high heat for 2 minutes per side to get a light golden crust, then finish cooking until the internal temperature reaches 165°F.

  • 5

    For the cashew cream, blend the raw cashews with a small amount of water (just enough to create a smooth sauce) and a pinch of salt until completely smooth.

  • 6

    Slice or shred the cooked chicken and plate with the roasted vegetables. Drizzle the cashew cream over the chicken or serve it on the side as a dipping sauce.

  • 7

    Garnish with additional herbs if desired and serve warm.

Creamy Cashew Chicken with Roasted Vegetables

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

Creamy Cashew Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Chicken with Roasted Vegetables

Enjoy a vibrant dish of tender, seasoned chicken breast smothered in a luscious cashew cream, paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This meal harmoniously balances rich creaminess with fresh, earthy vegetables for a satisfying dinner option.

NUTRITION

373kcal
Protein
41.9g
Fat
15.8g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

15 g Raw Cashews

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the broccoli into florets, dice the red bell pepper, and slice the zucchini. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and your preferred herbs. Sear the chicken in a skillet over medium-high heat for 2 minutes per side to get a light golden crust, then finish cooking until the internal temperature reaches 165°F.

  • 5

    For the cashew cream, blend the raw cashews with a small amount of water (just enough to create a smooth sauce) and a pinch of salt until completely smooth.

  • 6

    Slice or shred the cooked chicken and plate with the roasted vegetables. Drizzle the cashew cream over the chicken or serve it on the side as a dipping sauce.

  • 7

    Garnish with additional herbs if desired and serve warm.