Name: Creamy Lemon Chicken and Roasted Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1.5 cups Mixed Vegetables (bell pepper, broccoli, zucchini); 1/4 cup Low-Fat Greek Yogurt; 1 tbsp Olive Oil; 2 tbsp Lemon Juice; 1 tsp Garlic Powder; 1 tsp Italian Seasoning; Salt & Pepper to taste

Creamy Lemon Chicken and Roasted Vegetable Bake

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Chicken and Roasted Vegetable Bake

Savor a deliciously light yet creamy chicken bake nestled among roasted vegetables brightened with a splash of lemon. This dish combines tender chicken breast with a tangy, low-fat yogurt sauce and a medley of crisp vegetables. The aromatic blend of garlic and Italian seasoning ensures every bite is bursting with flavor, perfect for a wholesome, satisfying meal.

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NUTRITION

Protein

46.8g

Fat

16.7g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (bell pepper, broccoli, zucchini)

1/4 cup Low-Fat Greek Yogurt

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Italian Seasoning

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a baking dish, arrange 6 oz of chicken breast and surround it with 1.5 cups of mixed vegetables.
3
In a small bowl, whisk together 1/4 cup low-fat Greek yogurt, 2 tbsp fresh lemon juice, 1 tbsp olive oil, 1 tsp garlic powder, and 1 tsp Italian seasoning. Season with salt and pepper to taste.
4
Pour the creamy lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.
5
Roast in the oven for 25-30 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender.
6
Remove from the oven, let it rest for a few minutes, then serve warm.