Creamy Buffalo Chicken and Roasted Vegetable Bowl

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

Creamy Buffalo Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken and Roasted Vegetable Bowl

Savor the bold flavors of tender buffalo chicken paired with a creamy Greek yogurt sauce, complemented by a vibrant mix of roasted vegetables and quinoa. This bowl delivers a perfect balance of spice and creaminess, ideal for a satisfying and nutritious dinner.

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NUTRITION

390kcal
Protein
38g
Fat
11.6g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking tray.

  • 2

    Roast the vegetables for about 20-25 minutes, until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or sear it in a nonstick pan over medium-high heat for about 5-6 minutes per side, until fully cooked.

  • 4

    Once cooked, cut the chicken into bite-size pieces and toss them in the buffalo sauce until well coated.

  • 5

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

  • 6

    Layer the bottom of your bowl with the cooked quinoa, add the roasted vegetables on one side, and arrange the buffalo chicken pieces on the other.

  • 7

    Drizzle the creamy Greek yogurt sauce over the chicken and vegetables. Serve immediately and enjoy your balanced, flavorful bowl.

Creamy Buffalo Chicken and Roasted Vegetable Bowl

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

Creamy Buffalo Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken and Roasted Vegetable Bowl

Savor the bold flavors of tender buffalo chicken paired with a creamy Greek yogurt sauce, complemented by a vibrant mix of roasted vegetables and quinoa. This bowl delivers a perfect balance of spice and creaminess, ideal for a satisfying and nutritious dinner.

NUTRITION

390kcal
Protein
38g
Fat
11.6g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Buffalo Sauce

1/4 cup Nonfat Greek Yogurt

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper, and spread them on a baking tray.

  • 2

    Roast the vegetables for about 20-25 minutes, until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or sear it in a nonstick pan over medium-high heat for about 5-6 minutes per side, until fully cooked.

  • 4

    Once cooked, cut the chicken into bite-size pieces and toss them in the buffalo sauce until well coated.

  • 5

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

  • 6

    Layer the bottom of your bowl with the cooked quinoa, add the roasted vegetables on one side, and arrange the buffalo chicken pieces on the other.

  • 7

    Drizzle the creamy Greek yogurt sauce over the chicken and vegetables. Serve immediately and enjoy your balanced, flavorful bowl.