Creamy Chicken and Roasted Vegetable Bowl

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

Creamy Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bowl

Savor this hearty bowl featuring juicy chicken breast paired with a medley of roasted vegetables and a creamy Greek yogurt sauce, all served over a light bed of quinoa. The dish balances savory, slightly sweet roasted flavors with a refreshing tang from the yogurt, making it a perfect satisfying meal any time of day.

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NUTRITION

408kcal
Protein
48.0g
Fat
8.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup chopped Broccoli (~75g)

0.5 medium Red Bell Pepper (~50g)

0.5 medium Zucchini (~50g)

0.5 cup Cherry Tomatoes (~50g)

2 oz Nonfat Greek Yogurt

0.5 tsp Olive Oil

0.5 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the broccoli, red bell pepper, zucchini, and halve the cherry tomatoes. Toss the vegetables in olive oil, salt, and pepper.

  • 3

    Spread the vegetables onto a baking sheet and roast in the oven for 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with your favorite herbs, salt, and pepper. Cook the chicken in a non-stick pan over medium heat, about 5-6 minutes per side, until fully cooked.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Slice the chicken and assemble the bowl by layering quinoa, roasted vegetables, and sliced chicken. Drizzle the creamy nonfat Greek yogurt over the top for a refreshing finish.

  • 7

    Serve immediately and enjoy your nutritious bowl.

Creamy Chicken and Roasted Vegetable Bowl

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

Creamy Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bowl

Savor this hearty bowl featuring juicy chicken breast paired with a medley of roasted vegetables and a creamy Greek yogurt sauce, all served over a light bed of quinoa. The dish balances savory, slightly sweet roasted flavors with a refreshing tang from the yogurt, making it a perfect satisfying meal any time of day.

NUTRITION

408kcal
Protein
48.0g
Fat
8.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup chopped Broccoli (~75g)

0.5 medium Red Bell Pepper (~50g)

0.5 medium Zucchini (~50g)

0.5 cup Cherry Tomatoes (~50g)

2 oz Nonfat Greek Yogurt

0.5 tsp Olive Oil

0.5 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the broccoli, red bell pepper, zucchini, and halve the cherry tomatoes. Toss the vegetables in olive oil, salt, and pepper.

  • 3

    Spread the vegetables onto a baking sheet and roast in the oven for 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with your favorite herbs, salt, and pepper. Cook the chicken in a non-stick pan over medium heat, about 5-6 minutes per side, until fully cooked.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Slice the chicken and assemble the bowl by layering quinoa, roasted vegetables, and sliced chicken. Drizzle the creamy nonfat Greek yogurt over the top for a refreshing finish.

  • 7

    Serve immediately and enjoy your nutritious bowl.