Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Savor a vibrant plate of tender buffalo-spiced chicken paired with an array of roasted vegetables, all accented by a tangy, creamy Greek yogurt sauce. This dish strikes a balance between protein and wholesome veggies, offering a satisfying experience perfect for a hearty dinner.

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NUTRITION

359kcal
Protein
46g
Fat
8.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 cup Cauliflower

1 tsp Olive Oil

1/3 cup Nonfat Greek Yogurt

1 tbsp Buffalo Sauce

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the red bell pepper, broccoli, and cauliflower into bite-sized pieces and toss them in a bowl with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the veggies evenly on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a light dusting of garlic powder.

  • 5

    Cook the chicken breast in a skillet over medium heat for about 5-7 minutes on each side, or until fully cooked and slightly charred around the edges.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with buffalo sauce to create a creamy buffalo dressing.

  • 7

    Slice the cooked chicken into strips and toss with the yogurt buffalo sauce until evenly coated.

  • 8

    Plate the roasted vegetables as a base, then top with the sauced chicken, and serve immediately.

Creamy Buffalo Chicken with Roasted Vegetables

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

Creamy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Vegetables

Savor a vibrant plate of tender buffalo-spiced chicken paired with an array of roasted vegetables, all accented by a tangy, creamy Greek yogurt sauce. This dish strikes a balance between protein and wholesome veggies, offering a satisfying experience perfect for a hearty dinner.

NUTRITION

359kcal
Protein
46g
Fat
8.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 cup Cauliflower

1 tsp Olive Oil

1/3 cup Nonfat Greek Yogurt

1 tbsp Buffalo Sauce

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the red bell pepper, broccoli, and cauliflower into bite-sized pieces and toss them in a bowl with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the veggies evenly on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a light dusting of garlic powder.

  • 5

    Cook the chicken breast in a skillet over medium heat for about 5-7 minutes on each side, or until fully cooked and slightly charred around the edges.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with buffalo sauce to create a creamy buffalo dressing.

  • 7

    Slice the cooked chicken into strips and toss with the yogurt buffalo sauce until evenly coated.

  • 8

    Plate the roasted vegetables as a base, then top with the sauced chicken, and serve immediately.