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

Enjoy a satisfying dinner with tender, spiced chicken breast paired with an assortment of roasted vegetables, all drizzled with a light, creamy Greek yogurt sauce. The dish harmonizes warmth from roasted spices with the tangy creaminess of yogurt, making each bite both hearty and refreshing.

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NUTRITION

361kcal
Protein
45.2g
Fat
10.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1 medium Carrot (cut into sticks)

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and carrot with olive oil, salt, and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    Remove chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 6

    In a small bowl, stir the non-fat Greek yogurt with a pinch of salt and a dash of smoked paprika to create a light, creamy sauce.

  • 7

    Plate the roasted vegetables and sliced chicken, then drizzle the yogurt sauce over the top. Serve and enjoy.

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

Enjoy a satisfying dinner with tender, spiced chicken breast paired with an assortment of roasted vegetables, all drizzled with a light, creamy Greek yogurt sauce. The dish harmonizes warmth from roasted spices with the tangy creaminess of yogurt, making each bite both hearty and refreshing.

NUTRITION

361kcal
Protein
45.2g
Fat
10.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1 medium Carrot (cut into sticks)

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and carrot with olive oil, salt, and pepper. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    Remove chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 6

    In a small bowl, stir the non-fat Greek yogurt with a pinch of salt and a dash of smoked paprika to create a light, creamy sauce.

  • 7

    Plate the roasted vegetables and sliced chicken, then drizzle the yogurt sauce over the top. Serve and enjoy.