Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor the delightful blend of creamy, spiced chicken paired with a medley of roasted vegetables. This dish harmonizes tender, marinated chicken with a light, velvety cream sauce, enhanced by aromatic spices and a burst of natural sweetness from the vegetables, creating a balanced and satisfying meal perfect for any time of day.

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NUTRITION

402kcal
Protein
41.1g
Fat
14.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1/2 cup Carrots

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the broccoli, bell pepper, and carrots with olive oil, garlic powder, cumin, paprika, salt, and pepper.

  • 3

    Arrange the mixed vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with additional salt, pepper, and a pinch of paprika.

  • 5

    In a skillet over medium heat, sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through.

  • 6

    Lower the heat and add the light coconut milk to the skillet, stirring to combine with the spices for a light creamy sauce over the chicken.

  • 7

    Allow the chicken to simmer for an additional 2-3 minutes, letting the sauce meld with the meat.

  • 8

    Plate the creamy spiced chicken alongside the roasted vegetables and serve warm.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Savor the delightful blend of creamy, spiced chicken paired with a medley of roasted vegetables. This dish harmonizes tender, marinated chicken with a light, velvety cream sauce, enhanced by aromatic spices and a burst of natural sweetness from the vegetables, creating a balanced and satisfying meal perfect for any time of day.

NUTRITION

402kcal
Protein
41.1g
Fat
14.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1/2 cup Carrots

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the broccoli, bell pepper, and carrots with olive oil, garlic powder, cumin, paprika, salt, and pepper.

  • 3

    Arrange the mixed vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with additional salt, pepper, and a pinch of paprika.

  • 5

    In a skillet over medium heat, sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through.

  • 6

    Lower the heat and add the light coconut milk to the skillet, stirring to combine with the spices for a light creamy sauce over the chicken.

  • 7

    Allow the chicken to simmer for an additional 2-3 minutes, letting the sauce meld with the meat.

  • 8

    Plate the creamy spiced chicken alongside the roasted vegetables and serve warm.