Name: Creamy Greek Yogurt Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/3 cup Nonfat Greek Yogurt; 1/2 medium Zucchini; 1/2 medium Red Bell Pepper; 1/4 medium Red Onion; 1 tsp Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

Creamy Greek Yogurt Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Chicken with Roasted Vegetables

Enjoy a nutritious twist on a classic dish with tender, marinated chicken breast paired with a velvety Greek yogurt sauce and a medley of roasted vegetables. The dish offers a balance of lean protein and vibrant flavors to power you through your day.

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NUTRITION

Protein

49.8g

Fat

9.8g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Nonfat Greek Yogurt

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small bowl, mix the Greek yogurt with lemon juice, minced garlic, salt, and pepper to create a marinade.
3
Place the chicken breast in a shallow dish, pour half of the yogurt marinade over it, ensuring it's well-coated. Let it marinate for at least 15 minutes.
4
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces, then toss them with olive oil, salt, and pepper.
5
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
6
While the vegetables are roasting, cook the marinated chicken in a heated skillet over medium heat for about 6-7 minutes on each side or until fully cooked.
7
Plate the chicken, drizzle the remaining yogurt sauce on top, and serve with a generous portion of roasted vegetables.