Name: Creamy Spiced Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 100g Broccoli; 1/2 cup Red Bell Pepper; 1/4 cup Plain Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1/2 cup Cooked Quinoa; 1 tsp Ground Cumin; 1 tsp Paprika; 1 tsp Garlic Powder; Salt and Pepper to taste

Creamy Spiced 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 Spiced Chicken with Roasted Vegetables

Savor the rich, creamy texture of spiced chicken paired with tender roasted vegetables and a hint of tang from Greek yogurt, all served over a bed of fluffy quinoa. This dish marries bold spices with a comforting creaminess for a well-rounded meal perfect for any time of day.

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NUTRITION

Protein

37.6g

Fat

9.1g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Broccoli

1/2 cup Red Bell Pepper

1/4 cup Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
Pat the chicken dry and season with ground cumin, paprika, garlic powder, salt, and pepper.
3
Heat olive oil in an oven-safe skillet over medium-high heat, then sear the chicken breast for 2-3 minutes on each side until lightly browned.
4
Place the broccoli and red bell pepper (cut into chunks if not already) around the chicken in the skillet.
5
Transfer the skillet to the oven and roast for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender.
6
In a small bowl, mix the plain Greek yogurt with a pinch of salt and pepper to create a creamy drizzle.
7
Serve the roasted chicken and vegetables over cooked quinoa and drizzle with the yogurt sauce.