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 a vibrant bowl featuring tender buffalo chicken paired with a medley of roasted vegetables, all lightly tossed in a creamy, tangy sauce. This dish is a harmonious blend of spicy and cool flavors, perfect for a satisfying meal any time of day.

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NUTRITION

361kcal
Protein
40.7g
Fat
12.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 cup Cauliflower

2 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli, carrot (sliced into rounds), and cauliflower with olive oil, salt, and pepper on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Cook the chicken in a non-stick pan over medium-high heat, grilling each side for about 4-5 minutes until fully cooked. Once done, slice the chicken into bite-sized pieces.

  • 5

    In a small bowl, mix the buffalo sauce with Greek yogurt to create a creamy, tangy coating.

  • 6

    Combine the cooked chicken with the creamy buffalo mixture, ensuring all pieces are well coated.

  • 7

    Assemble the bowl by layering the roasted vegetables and topping with the buffalo chicken.

  • 8

    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 a vibrant bowl featuring tender buffalo chicken paired with a medley of roasted vegetables, all lightly tossed in a creamy, tangy sauce. This dish is a harmonious blend of spicy and cool flavors, perfect for a satisfying meal any time of day.

NUTRITION

361kcal
Protein
40.7g
Fat
12.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 cup Cauliflower

2 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli, carrot (sliced into rounds), and cauliflower with olive oil, salt, and pepper on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Cook the chicken in a non-stick pan over medium-high heat, grilling each side for about 4-5 minutes until fully cooked. Once done, slice the chicken into bite-sized pieces.

  • 5

    In a small bowl, mix the buffalo sauce with Greek yogurt to create a creamy, tangy coating.

  • 6

    Combine the cooked chicken with the creamy buffalo mixture, ensuring all pieces are well coated.

  • 7

    Assemble the bowl by layering the roasted vegetables and topping with the buffalo chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful bowl.