Creamy Spiced Tomato Chicken with Roasted Vegetables

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

Creamy Spiced Tomato Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Tomato Chicken with Roasted Vegetables

Savor this vibrant dish that pairs tender, spiced chicken simmered in a creamy tomato sauce with a colorful medley of roasted vegetables. Perfectly balanced for flavor and nutrition, enjoy each bite of this satisfying dinner that warms the senses.

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NUTRITION

320kcal
Protein
38.3g
Fat
11.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Canned Tomato Puree

2 tbsp Light Coconut Milk

1 cup Mixed Bell Peppers & Zucchini

2 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Paprika, Chili Powder)

2 cloves Garlic (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the mixed bell peppers and zucchini with 1 teaspoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with salt, pepper, and the mixed spices. Heat the remaining teaspoon of olive oil in a skillet over medium heat.

  • 3

    Sauté the minced garlic until fragrant, then add the seasoned chicken breast. Sear for 2-3 minutes per side until lightly browned.

  • 4

    Pour in the tomato puree and add the light coconut milk. Simmer the sauce gently, allowing flavors to meld while the chicken cooks through (about 8-10 minutes).

  • 5

    Slice the cooked chicken and serve atop the roasted vegetables, spooning extra creamy tomato sauce over the top. Enjoy warm as a balanced and satisfying meal.

Creamy Spiced Tomato Chicken with Roasted Vegetables

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

Creamy Spiced Tomato Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Tomato Chicken with Roasted Vegetables

Savor this vibrant dish that pairs tender, spiced chicken simmered in a creamy tomato sauce with a colorful medley of roasted vegetables. Perfectly balanced for flavor and nutrition, enjoy each bite of this satisfying dinner that warms the senses.

NUTRITION

320kcal
Protein
38.3g
Fat
11.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Canned Tomato Puree

2 tbsp Light Coconut Milk

1 cup Mixed Bell Peppers & Zucchini

2 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Paprika, Chili Powder)

2 cloves Garlic (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the mixed bell peppers and zucchini with 1 teaspoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with salt, pepper, and the mixed spices. Heat the remaining teaspoon of olive oil in a skillet over medium heat.

  • 3

    Sauté the minced garlic until fragrant, then add the seasoned chicken breast. Sear for 2-3 minutes per side until lightly browned.

  • 4

    Pour in the tomato puree and add the light coconut milk. Simmer the sauce gently, allowing flavors to meld while the chicken cooks through (about 8-10 minutes).

  • 5

    Slice the cooked chicken and serve atop the roasted vegetables, spooning extra creamy tomato sauce over the top. Enjoy warm as a balanced and satisfying meal.