Sheet Pan Chicken and Roasted Vegetables with Tangy Greek Yogurt Dressing

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

Sheet Pan Chicken and Roasted Vegetables with Tangy Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Tangy Greek Yogurt Dressing

Enjoy a vibrant medley of perfectly roasted vegetables and tender chicken breast, all complemented by a zesty Greek yogurt dressing that adds a refreshing, creamy finish. Balancing savory flavors with a hint of tang, this sheet pan meal offers a wholesome and satisfying dining experience.

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NUTRITION

337kcal
Protein
48.8g
Fat
7.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan and surround it with sliced red bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables, then sprinkle a pinch of garlic powder, salt, and pepper to taste.

  • 4

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 5

    While the chicken and vegetables are roasting, prepare the dressing by mixing nonfat Greek yogurt, lemon juice, and a small pinch of garlic powder in a bowl.

  • 6

    Once the roast is finished, drizzle the tangy Greek yogurt dressing over the chicken and vegetables or serve it on the side as a dip.

Sheet Pan Chicken and Roasted Vegetables with Tangy Greek Yogurt Dressing

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

Sheet Pan Chicken and Roasted Vegetables with Tangy Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Tangy Greek Yogurt Dressing

Enjoy a vibrant medley of perfectly roasted vegetables and tender chicken breast, all complemented by a zesty Greek yogurt dressing that adds a refreshing, creamy finish. Balancing savory flavors with a hint of tang, this sheet pan meal offers a wholesome and satisfying dining experience.

NUTRITION

337kcal
Protein
48.8g
Fat
7.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Juice

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan and surround it with sliced red bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables, then sprinkle a pinch of garlic powder, salt, and pepper to taste.

  • 4

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 5

    While the chicken and vegetables are roasting, prepare the dressing by mixing nonfat Greek yogurt, lemon juice, and a small pinch of garlic powder in a bowl.

  • 6

    Once the roast is finished, drizzle the tangy Greek yogurt dressing over the chicken and vegetables or serve it on the side as a dip.