YOUR SOLIN GENERATED RECIPE
Roasted Spiced Chicken with Fresh Veggies and Creamy Garlic Sauce
Enjoy a vibrant plate of roasted spiced chicken paired with a medley of fresh, colorful veggies and a tangy, creamy garlic yogurt sauce. This dish delivers perfectly balanced flavors—from the warm spices on the chicken to the zesty hint of garlic in the sauce—making every bite a delightful experience.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1/2 cup broccoli florets
1/4 cup plain nonfat Greek Yogurt
1 teaspoon Olive Oil
1/4 teaspoon Garlic Powder
1/4 cup cooked Quinoa
PREPARATION
Preheat your oven to 400°F.
Place the chicken breast on a baking sheet. Drizzle with olive oil and sprinkle garlic powder along with your preferred additional spices (such as paprika, cumin, and a pinch of salt and pepper) to create a flavorful spice rub.
Roast the chicken in the oven for 20-25 minutes until it reaches an internal temperature of 165°F.
While the chicken roasts, chop the red bell pepper, zucchini, and broccoli. Toss the veggies in a bowl with a light drizzle of olive oil, salt, and pepper.
Spread the vegetables on a separate baking sheet and roast for about 15 minutes, stirring halfway through to ensure even cooking.
In a small bowl, mix the Greek yogurt with a pinch of garlic powder (or minced fresh garlic if preferred) to create a creamy garlic sauce.
Once the chicken and vegetables are cooked, slice the chicken breast and plate it alongside the roasted veggies.
Serve with a side of cooked quinoa and drizzle the creamy garlic sauce over the top or serve on the side for dipping.