YOUR SOLIN GENERATED RECIPE
Creamy Spiced Chicken with Roasted Vegetables
Savor tender, spiced chicken breast paired with a vibrant medley of roasted bell pepper and zucchini, all brought together in a silky, creamy sauce accented with warming spices. This dish highlights a delightful contrast between the succulent protein and the caramelized, crisp vegetables, creating a balanced and satisfying meal.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Plain Nonfat Greek Yogurt (62g)
1 medium Red Bell Pepper (119g)
1/2 medium Zucchini (98g)
1/2 tablespoon Olive Oil (6.8g)
1 teaspoon Spice Blend
PREPARATION
Preheat your oven to 425°F (220°C).
On a baking sheet, toss the sliced bell pepper and zucchini with olive oil and a pinch of the spice blend. Spread them in an even layer.
Roast the vegetables in the preheated oven for 18-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, season the chicken breast on both sides with the remaining spice blend.
Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes on each side until fully cooked and golden brown.
In a small bowl, stir the plain nonfat Greek yogurt to create a creamy base.
Plate the roasted vegetables, then slice the chicken breast and place on top. Drizzle the Greek yogurt over the chicken for a creamy finish.
Serve immediately and enjoy your balanced, protein-packed meal.