Creamy Raspberry Chicken with Roasted Vegetables

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

Creamy Raspberry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Raspberry Chicken with Roasted Vegetables

Savor this vibrant dish featuring tender, herb-seasoned chicken breast drizzled with a tangy, creamy raspberry sauce. Paired with a colorful medley of roasted vegetables, this dish offers a delightful balance of sweet and savory flavors and a satisfying, clean finish perfect for a wholesome dinner.

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NUTRITION

314kcal
Protein
40.6g
Fat
9.4g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper (approx. 60g)

1/2 medium Zucchini (approx. 60g)

1/4 medium Red Onion (approx. 30g)

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1/3 cup Fresh Raspberries (approx. 40g)

1 teaspoon Dijon Mustard

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by cutting the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Sear the chicken in a hot skillet over medium-high heat for 2-3 minutes per side until lightly browned.

  • 5

    Transfer the chicken to the oven and bake alongside the vegetables for an additional 10-12 minutes until fully cooked.

  • 6

    In a small bowl, mix together nonfat Greek yogurt, fresh raspberries, Dijon mustard, and a pinch of salt and pepper to create a light creamy raspberry sauce.

  • 7

    Once the chicken is cooked, slice it and drizzle with the creamy raspberry sauce. Serve alongside the roasted vegetables and enjoy your balanced meal.

Creamy Raspberry Chicken with Roasted Vegetables

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

Creamy Raspberry Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Raspberry Chicken with Roasted Vegetables

Savor this vibrant dish featuring tender, herb-seasoned chicken breast drizzled with a tangy, creamy raspberry sauce. Paired with a colorful medley of roasted vegetables, this dish offers a delightful balance of sweet and savory flavors and a satisfying, clean finish perfect for a wholesome dinner.

NUTRITION

314kcal
Protein
40.6g
Fat
9.4g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper (approx. 60g)

1/2 medium Zucchini (approx. 60g)

1/4 medium Red Onion (approx. 30g)

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1/3 cup Fresh Raspberries (approx. 40g)

1 teaspoon Dijon Mustard

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the roasted vegetables by cutting the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Sear the chicken in a hot skillet over medium-high heat for 2-3 minutes per side until lightly browned.

  • 5

    Transfer the chicken to the oven and bake alongside the vegetables for an additional 10-12 minutes until fully cooked.

  • 6

    In a small bowl, mix together nonfat Greek yogurt, fresh raspberries, Dijon mustard, and a pinch of salt and pepper to create a light creamy raspberry sauce.

  • 7

    Once the chicken is cooked, slice it and drizzle with the creamy raspberry sauce. Serve alongside the roasted vegetables and enjoy your balanced meal.