Creamy Spiced Tomato Chicken with Roasted Cauliflower

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

Creamy Spiced Tomato Chicken with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Tomato Chicken with Roasted Cauliflower

Savor tender spiced chicken simmered in a velvety tomato and Greek yogurt sauce, paired with perfectly roasted cauliflower and a side of quinoa. This dish balances warm spices, creamy textures, and a fresh finish for a wholesome, satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
35.7g
Fat
7.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Tomato Sauce

1/4 cup Plain Nonfat Greek Yogurt

1 cup Cauliflower florets

1 tsp Olive Oil

1/3 cup Cooked Quinoa

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Black Pepper, Salt)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of the mixed spices.

  • 3

    In a baking dish, arrange cauliflower florets and drizzle with olive oil and a sprinkle of the mixed spices. Roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the cauliflower roasts, heat a non-stick pan over medium heat. Sauté the chicken breast for 4-5 minutes on each side until fully cooked.

  • 5

    Remove the chicken from the pan and set aside. In the same pan, add tomato sauce and remaining spices, stirring to combine. Let simmer for 2 minutes.

  • 6

    Stir in the Greek yogurt until the sauce becomes creamy. Return the chicken to the pan and coat it in the sauce. Heat through briefly.

  • 7

    Prepare the quinoa if not already cooked, or warm it up alongside the dish.

  • 8

    Plate the chicken with a generous spoonful of the creamy tomato sauce, serve with roasted cauliflower and a side of quinoa.

Creamy Spiced Tomato Chicken with Roasted Cauliflower

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

Creamy Spiced Tomato Chicken with Roasted Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Tomato Chicken with Roasted Cauliflower

Savor tender spiced chicken simmered in a velvety tomato and Greek yogurt sauce, paired with perfectly roasted cauliflower and a side of quinoa. This dish balances warm spices, creamy textures, and a fresh finish for a wholesome, satisfying meal.

NUTRITION

334kcal
Protein
35.7g
Fat
7.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Tomato Sauce

1/4 cup Plain Nonfat Greek Yogurt

1 cup Cauliflower florets

1 tsp Olive Oil

1/3 cup Cooked Quinoa

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder, Black Pepper, Salt)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of the mixed spices.

  • 3

    In a baking dish, arrange cauliflower florets and drizzle with olive oil and a sprinkle of the mixed spices. Roast in the oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the cauliflower roasts, heat a non-stick pan over medium heat. Sauté the chicken breast for 4-5 minutes on each side until fully cooked.

  • 5

    Remove the chicken from the pan and set aside. In the same pan, add tomato sauce and remaining spices, stirring to combine. Let simmer for 2 minutes.

  • 6

    Stir in the Greek yogurt until the sauce becomes creamy. Return the chicken to the pan and coat it in the sauce. Heat through briefly.

  • 7

    Prepare the quinoa if not already cooked, or warm it up alongside the dish.

  • 8

    Plate the chicken with a generous spoonful of the creamy tomato sauce, serve with roasted cauliflower and a side of quinoa.