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

Savor a well-balanced dish featuring tender, spiced chicken breast drizzled with a creamy nonfat yogurt sauce, paired with a colorful medley of roasted red bell pepper, zucchini, and sweet yellow onion. The spices lend warmth and depth, while the roasted vegetables add a satisfying crunch and natural sweetness, creating a harmonious blend of textures and flavors that's both hearty and light.

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NUTRITION

347kcal
Protein
43.9g
Fat
6.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 medium Zucchini

1 small Yellow Onion

1 tsp Olive Oil

1 tsp Spice Blend (Garlic Powder, Paprika, Cumin)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Toss them in a bowl with olive oil and the spice blend.

  • 3

    Spread the vegetables onto a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with additional spices if desired.

  • 5

    Grill or sear the chicken breast over medium-high heat for about 5-6 minutes per side, or until fully cooked.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of the spice blend to create a creamy sauce.

  • 7

    Slice the cooked chicken breast and plate it alongside the roasted vegetables. Drizzle the yogurt sauce over the chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

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

Savor a well-balanced dish featuring tender, spiced chicken breast drizzled with a creamy nonfat yogurt sauce, paired with a colorful medley of roasted red bell pepper, zucchini, and sweet yellow onion. The spices lend warmth and depth, while the roasted vegetables add a satisfying crunch and natural sweetness, creating a harmonious blend of textures and flavors that's both hearty and light.

NUTRITION

347kcal
Protein
43.9g
Fat
6.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 medium Zucchini

1 small Yellow Onion

1 tsp Olive Oil

1 tsp Spice Blend (Garlic Powder, Paprika, Cumin)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Toss them in a bowl with olive oil and the spice blend.

  • 3

    Spread the vegetables onto a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with additional spices if desired.

  • 5

    Grill or sear the chicken breast over medium-high heat for about 5-6 minutes per side, or until fully cooked.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of the spice blend to create a creamy sauce.

  • 7

    Slice the cooked chicken breast and plate it alongside the roasted vegetables. Drizzle the yogurt sauce over the chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.