Tangy Greek Yogurt Marinated Chicken with Roasted Vegetables

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

Tangy Greek Yogurt Marinated Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tangy Greek Yogurt Marinated Chicken with Roasted Vegetables

Enjoy a burst of flavor with tender, marinated chicken breast nestled among a medley of roasted bell peppers, zucchini, and carrots. The tangy Greek yogurt marinade infuses the chicken with a subtle citrus note, while extra virgin olive oil and herbs elevate the roasted vegetables to a delicious, wholesome meal perfect for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

254kcal
Protein
33.9g
Fat
6.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Carrot

3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, lemon juice, dried oregano, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well-coated and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for enhanced flavor).

  • 3

    Preheat your oven to 425°F.

  • 4

    Chop the red bell pepper, zucchini, and carrot into bite-sized pieces and place them on a baking sheet.

  • 5

    Drizzle the vegetables with extra virgin olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Place both the marinated chicken and the seasoned vegetables into the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the chicken for approximately 18-20 minutes until fully cooked through (internal temperature should reach 165°F).

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Tangy Greek Yogurt Marinated Chicken with Roasted Vegetables

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

Tangy Greek Yogurt Marinated Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tangy Greek Yogurt Marinated Chicken with Roasted Vegetables

Enjoy a burst of flavor with tender, marinated chicken breast nestled among a medley of roasted bell peppers, zucchini, and carrots. The tangy Greek yogurt marinade infuses the chicken with a subtle citrus note, while extra virgin olive oil and herbs elevate the roasted vegetables to a delicious, wholesome meal perfect for any time of day.

NUTRITION

254kcal
Protein
33.9g
Fat
6.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Carrot

3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, lemon juice, dried oregano, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well-coated and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for enhanced flavor).

  • 3

    Preheat your oven to 425°F.

  • 4

    Chop the red bell pepper, zucchini, and carrot into bite-sized pieces and place them on a baking sheet.

  • 5

    Drizzle the vegetables with extra virgin olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Place both the marinated chicken and the seasoned vegetables into the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the chicken for approximately 18-20 minutes until fully cooked through (internal temperature should reach 165°F).

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.