Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant, nourishing dish featuring tender, spiced chicken served over a bed of roasted mixed vegetables and quinoa, all drizzled with a light, creamy Greek yogurt sauce. This hearty meal balances savory spices with a subtle creaminess, creating an exciting blend of textures and flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

360kcal
Protein
42.1g
Fat
9.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

3 tbsp Plain Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix ground cumin, smoked paprika, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub evenly with the spice blend.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken on both sides until golden, about 2-3 minutes per side.

  • 5

    Add the mixed vegetables to the skillet around the chicken, tossing lightly to coat with any remaining spices and olive oil.

  • 6

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Once cooked, plate the quinoa as a base, then slice the chicken and arrange it on top along with the roasted vegetables.

  • 9

    Drizzle the Greek yogurt over the dish for a light, creamy finish. Serve immediately.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant, nourishing dish featuring tender, spiced chicken served over a bed of roasted mixed vegetables and quinoa, all drizzled with a light, creamy Greek yogurt sauce. This hearty meal balances savory spices with a subtle creaminess, creating an exciting blend of textures and flavors.

NUTRITION

360kcal
Protein
42.1g
Fat
9.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

3 tbsp Plain Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix ground cumin, smoked paprika, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub evenly with the spice blend.

  • 4

    Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken on both sides until golden, about 2-3 minutes per side.

  • 5

    Add the mixed vegetables to the skillet around the chicken, tossing lightly to coat with any remaining spices and olive oil.

  • 6

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 8

    Once cooked, plate the quinoa as a base, then slice the chicken and arrange it on top along with the roasted vegetables.

  • 9

    Drizzle the Greek yogurt over the dish for a light, creamy finish. Serve immediately.