Creamy Tomato Spiced Chicken with Roasted Vegetables

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

Creamy Tomato Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Spiced Chicken with Roasted Vegetables

Savor a vibrant blend of tender, spiced chicken breast draped in a creamy, tangy tomato sauce, accompanied by a colorful medley of roasted vegetables. This dish is crafted to deliver a satisfying balance of lean protein and wholesome veggies, perfect for a nutritious dinner that doesn't compromise on flavor.

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NUTRITION

329kcal
Protein
41.4g
Fat
9.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (sliced)

1/2 medium Red Bell Pepper (sliced)

1/2 cup Cherry Tomatoes

1/2 cup Canned Diced Tomatoes

2 tbsp Low-fat Greek Yogurt

1 tsp Olive Oil

Spice Mix (Paprika, Cumin, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil and a pinch of the spice mix. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast with paprika, cumin, garlic powder, salt, and pepper.

  • 4

    Heat a skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until cooked through and lightly browned.

  • 5

    In a small saucepan, combine the canned diced tomatoes with the remaining spices. Bring to a simmer for about 5 minutes, then stir in the Greek yogurt to create a creamy tomato sauce. Adjust seasoning as needed.

  • 6

    Plate the roasted vegetables, top with the cooked chicken breast, and drizzle the creamy tomato sauce over the top. Serve warm.

Creamy Tomato Spiced Chicken with Roasted Vegetables

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

Creamy Tomato Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Spiced Chicken with Roasted Vegetables

Savor a vibrant blend of tender, spiced chicken breast draped in a creamy, tangy tomato sauce, accompanied by a colorful medley of roasted vegetables. This dish is crafted to deliver a satisfying balance of lean protein and wholesome veggies, perfect for a nutritious dinner that doesn't compromise on flavor.

NUTRITION

329kcal
Protein
41.4g
Fat
9.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Zucchini (sliced)

1/2 medium Red Bell Pepper (sliced)

1/2 cup Cherry Tomatoes

1/2 cup Canned Diced Tomatoes

2 tbsp Low-fat Greek Yogurt

1 tsp Olive Oil

Spice Mix (Paprika, Cumin, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil and a pinch of the spice mix. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast with paprika, cumin, garlic powder, salt, and pepper.

  • 4

    Heat a skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until cooked through and lightly browned.

  • 5

    In a small saucepan, combine the canned diced tomatoes with the remaining spices. Bring to a simmer for about 5 minutes, then stir in the Greek yogurt to create a creamy tomato sauce. Adjust seasoning as needed.

  • 6

    Plate the roasted vegetables, top with the cooked chicken breast, and drizzle the creamy tomato sauce over the top. Serve warm.