Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Enjoy a hearty and satisfying meal featuring tender chicken breast served alongside a medley of roasted vegetables, all brought together in a silky, creamy sauce enhanced with a touch of Greek yogurt. This skillet dish delivers a comforting blend of flavors and textures that's perfect for any mealtime.

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NUTRITION

413kcal
Protein
48.3g
Fat
18.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Broccoli

1 tbsp Olive Oil

1/4 cup Greek Yogurt

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and broccoli. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 3-4 minutes on each side until golden brown and cooked through.

  • 6

    Lower the heat and add the roasted vegetables to the skillet with the chicken. Stir in Greek yogurt to create a creamy sauce, allowing it to warm through.

  • 7

    Adjust seasonings as needed and serve the skillet hot.

Creamy Chicken and Roasted Vegetable Skillet

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

Creamy Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Skillet

Enjoy a hearty and satisfying meal featuring tender chicken breast served alongside a medley of roasted vegetables, all brought together in a silky, creamy sauce enhanced with a touch of Greek yogurt. This skillet dish delivers a comforting blend of flavors and textures that's perfect for any mealtime.

NUTRITION

413kcal
Protein
48.3g
Fat
18.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Broccoli

1 tbsp Olive Oil

1/4 cup Greek Yogurt

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and broccoli. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and minced garlic.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 3-4 minutes on each side until golden brown and cooked through.

  • 6

    Lower the heat and add the roasted vegetables to the skillet with the chicken. Stir in Greek yogurt to create a creamy sauce, allowing it to warm through.

  • 7

    Adjust seasonings as needed and serve the skillet hot.