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 tender, spiced chicken breast elevated by a velvety, nonfat Greek yogurt sauce and a colorful medley of roasted bell peppers, zucchini, and red onions. This dish marries warmth and creaminess with a burst of roasted veggie flavors for a balanced, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
55.9g
Fat
10.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 medium Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion

Spices: Garlic Powder, Cumin, Paprika, Salt, Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine garlic powder, cumin, paprika, salt, and pepper. Rub the spice mix evenly over the chicken breast.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the same oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, mix the nonfat Greek yogurt with a pinch more of garlic powder and a dash of cumin to create a creamy sauce.

  • 7

    Plate the roasted vegetables, slice the chicken breast, and drizzle the yogurt sauce over the top. Serve immediately.

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 tender, spiced chicken breast elevated by a velvety, nonfat Greek yogurt sauce and a colorful medley of roasted bell peppers, zucchini, and red onions. This dish marries warmth and creaminess with a burst of roasted veggie flavors for a balanced, satisfying meal.

NUTRITION

401kcal
Protein
55.9g
Fat
10.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 medium Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion

Spices: Garlic Powder, Cumin, Paprika, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine garlic powder, cumin, paprika, salt, and pepper. Rub the spice mix evenly over the chicken breast.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the same oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, mix the nonfat Greek yogurt with a pinch more of garlic powder and a dash of cumin to create a creamy sauce.

  • 7

    Plate the roasted vegetables, slice the chicken breast, and drizzle the yogurt sauce over the top. Serve immediately.