Protein-Packed Snack Platter with Roasted Chicken and Crunchy Vegetables

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

Protein-Packed Snack Platter with Roasted Chicken and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Snack Platter with Roasted Chicken and Crunchy Vegetables

Enjoy a vibrant platter featuring succulent roasted chicken breast paired with an assortment of fresh, crunchy vegetables and a tangy Greek yogurt dip. The flavors and textures blend perfectly, offering a satisfying, protein-rich meal without compromising on taste.

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NUTRITION

371kcal
Protein
52.7g
Fat
9.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Roasted Chicken Breast

1 medium Carrot, raw

1/2 cup Cucumber slices

1/2 cup Red Bell Pepper slices

1/4 cup Non-Fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F if you need to warm up the roasted chicken or finish any prep.

  • 2

    Arrange the roasted chicken breast on a platter. If not already cooked, season with a pinch of salt, pepper, and your favorite herbs, then roast until fully cooked.

  • 3

    Wash and cut the carrot into sticks, slice the cucumber, and cut the red bell pepper into strips.

  • 4

    Place the fresh vegetables neatly around the chicken on the platter for a visually appealing assortment.

  • 5

    In a small bowl, mix the non-fat Greek yogurt with a drizzle of extra virgin olive oil to create a light, creamy dip.

  • 6

    Serve the platter with the yogurt dip on the side for dipping, enjoying the blend of savory chicken with crisp, refreshing vegetables.

Protein-Packed Snack Platter with Roasted Chicken and Crunchy Vegetables

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

Protein-Packed Snack Platter with Roasted Chicken and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Snack Platter with Roasted Chicken and Crunchy Vegetables

Enjoy a vibrant platter featuring succulent roasted chicken breast paired with an assortment of fresh, crunchy vegetables and a tangy Greek yogurt dip. The flavors and textures blend perfectly, offering a satisfying, protein-rich meal without compromising on taste.

NUTRITION

371kcal
Protein
52.7g
Fat
9.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Roasted Chicken Breast

1 medium Carrot, raw

1/2 cup Cucumber slices

1/2 cup Red Bell Pepper slices

1/4 cup Non-Fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F if you need to warm up the roasted chicken or finish any prep.

  • 2

    Arrange the roasted chicken breast on a platter. If not already cooked, season with a pinch of salt, pepper, and your favorite herbs, then roast until fully cooked.

  • 3

    Wash and cut the carrot into sticks, slice the cucumber, and cut the red bell pepper into strips.

  • 4

    Place the fresh vegetables neatly around the chicken on the platter for a visually appealing assortment.

  • 5

    In a small bowl, mix the non-fat Greek yogurt with a drizzle of extra virgin olive oil to create a light, creamy dip.

  • 6

    Serve the platter with the yogurt dip on the side for dipping, enjoying the blend of savory chicken with crisp, refreshing vegetables.