Name: Creamy Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1/2 medium Zucchini; 1 small Red Bell Pepper; 1/4 cup Non-Fat Greek Yogurt; 1 tsp Olive Oil; 1 tbsp Mixed Fresh Herbs; Salt and Pepper to taste

Creamy Herb Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Vegetables

Savor a delightful plate of tender, herb-infused chicken paired with a medley of roasted vegetables, all coated in a light and creamy Greek yogurt sauce. A perfectly balanced dish that brings texture and vibrant flavors to your meal, making it satisfying and nutritious.

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NUTRITION

Protein

48.9g

Fat

10g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 medium Zucchini

1 small Red Bell Pepper

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2
Toss the broccoli, zucchini, and red bell pepper with olive oil, salt, and pepper on the prepared baking sheet.
3
Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly charred.
4
Season the chicken breast with salt, pepper, and chopped fresh herbs.
5
Heat a skillet over medium-high heat and sear the chicken breast for 3-4 minutes on each side until golden.
6
Lower the heat, cover, and cook for an additional 5-7 minutes until the chicken is cooked through.
7
In a small bowl, mix the non-fat Greek yogurt with a pinch of salt, pepper, and additional chopped herbs to create a creamy herb sauce.
8
Slice the chicken breast and serve it alongside the roasted vegetables, drizzling the creamy herb sauce over the top.