Yogurt Marinated Chicken with Roasted Vegetables and Creamy Herb Sauce

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

Yogurt Marinated Chicken with Roasted Vegetables and Creamy Herb Sauce

YOUR SOLIN GENERATED RECIPE

Yogurt Marinated Chicken with Roasted Vegetables and Creamy Herb Sauce

Savor the deliciously tangy flavor of yogurt-marinated chicken paired with a vibrant medley of roasted bell pepper, zucchini, and red onion. Topped with a light, creamy herb sauce, this dish offers a balanced mix of lean protein and wholesome vegetables in every bite.

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NUTRITION

336kcal
Protein
46.5g
Fat
8.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (~156g)

1/4 cup Nonfat Greek Yogurt (for marinade)

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

2 tbsp Nonfat Greek Yogurt (for sauce)

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    In a bowl, combine the 1/4 cup Greek yogurt, lemon juice, minced garlic, and 1 tbsp chopped fresh herbs. Add the chicken breast and coat well. Cover and refrigerate for at least 30 minutes to marinate.

  • 2

    Preheat the oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a little salt and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until slightly charred and tender.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Sear the marinated chicken on both sides until golden, then transfer to the oven to finish cooking for about 8-10 minutes or until the internal temperature reaches 165°F.

  • 5

    For the creamy herb sauce, mix the 2 tbsp Greek yogurt with the remaining herbs and 1 tsp olive oil. Adjust seasoning with salt and pepper.

  • 6

    Plate the sliced chicken breast with the roasted vegetables and drizzle the creamy herb sauce on top. Serve immediately.

Yogurt Marinated Chicken with Roasted Vegetables and Creamy Herb Sauce

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

Yogurt Marinated Chicken with Roasted Vegetables and Creamy Herb Sauce

YOUR SOLIN GENERATED RECIPE

Yogurt Marinated Chicken with Roasted Vegetables and Creamy Herb Sauce

Savor the deliciously tangy flavor of yogurt-marinated chicken paired with a vibrant medley of roasted bell pepper, zucchini, and red onion. Topped with a light, creamy herb sauce, this dish offers a balanced mix of lean protein and wholesome vegetables in every bite.

NUTRITION

336kcal
Protein
46.5g
Fat
8.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (~156g)

1/4 cup Nonfat Greek Yogurt (for marinade)

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

2 tbsp Nonfat Greek Yogurt (for sauce)

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    In a bowl, combine the 1/4 cup Greek yogurt, lemon juice, minced garlic, and 1 tbsp chopped fresh herbs. Add the chicken breast and coat well. Cover and refrigerate for at least 30 minutes to marinate.

  • 2

    Preheat the oven to 425°F. Toss the red bell pepper, zucchini, and red onion with a little salt and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until slightly charred and tender.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Sear the marinated chicken on both sides until golden, then transfer to the oven to finish cooking for about 8-10 minutes or until the internal temperature reaches 165°F.

  • 5

    For the creamy herb sauce, mix the 2 tbsp Greek yogurt with the remaining herbs and 1 tsp olive oil. Adjust seasoning with salt and pepper.

  • 6

    Plate the sliced chicken breast with the roasted vegetables and drizzle the creamy herb sauce on top. Serve immediately.