Creamy Chicken and Roasted Vegetable Bake

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

Creamy Chicken and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

Enjoy a savory baked dish featuring tender chicken breast paired with a medley of roasted vegetables, all enveloped in a light, creamy Greek yogurt sauce infused with garlic and thyme. This dish offers a satisfying mix of protein and wholesome veggies in a comforting yet balanced meal.

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NUTRITION

359kcal
Protein
35g
Fat
16.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

0.25 teaspoon Garlic Powder

0.25 teaspoon Dried Thyme

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper into strips, slice the zucchini into rounds, and cut broccoli into small florets.

  • 3

    In a large bowl, toss the vegetables with extra virgin olive oil, garlic powder, dried thyme, salt, and pepper to taste.

  • 4

    Place the seasoned vegetables in a baking dish, creating an even layer.

  • 5

    Season the chicken breast with salt and pepper, and nestle it among the vegetables.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of garlic powder and thyme to form a light creamy sauce. Spoon the sauce over the chicken and vegetables.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Creamy Chicken and Roasted Vegetable Bake

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

Creamy Chicken and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

Enjoy a savory baked dish featuring tender chicken breast paired with a medley of roasted vegetables, all enveloped in a light, creamy Greek yogurt sauce infused with garlic and thyme. This dish offers a satisfying mix of protein and wholesome veggies in a comforting yet balanced meal.

NUTRITION

359kcal
Protein
35g
Fat
16.2g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

0.25 teaspoon Garlic Powder

0.25 teaspoon Dried Thyme

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper into strips, slice the zucchini into rounds, and cut broccoli into small florets.

  • 3

    In a large bowl, toss the vegetables with extra virgin olive oil, garlic powder, dried thyme, salt, and pepper to taste.

  • 4

    Place the seasoned vegetables in a baking dish, creating an even layer.

  • 5

    Season the chicken breast with salt and pepper, and nestle it among the vegetables.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of garlic powder and thyme to form a light creamy sauce. Spoon the sauce over the chicken and vegetables.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.