Name: Creamy Buffalo Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 Tbsp Buffalo Sauce; 1/4 cup Nonfat Greek Yogurt; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1 tsp Olive Oil

Creamy Buffalo Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Enjoy a zesty twist on classic buffalo chicken, perfectly balanced with a creamy nonfat Greek yogurt sauce and an assortment of roasted vegetables. This dish delivers a punch of flavor with a satisfying kick, ideal for those looking for a protein-rich, low-calorie meal.

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NUTRITION

Protein

51.8g

Fat

11.8g

Carbs

11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Tbsp Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Place the halved red bell pepper and zucchini on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.
3
Roast the vegetables in the oven for 20-25 minutes, until tender and slightly caramelized.
4
While the vegetables roast, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat.
5
Add the chicken breast to the skillet and cook for about 5-6 minutes per side until fully cooked and golden.
6
In a small bowl, mix the buffalo sauce with nonfat Greek yogurt to create a creamy buffalo sauce.
7
Slice the cooked chicken breast and toss it with the creamy buffalo sauce.
8
Plate the chicken alongside the roasted vegetables and serve immediately.