Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender, spiced chicken smothered in a light, creamy non-fat yogurt sauce paired with a medley of roasted vegetables. The blend of cumin, smoked paprika, garlic powder, and fresh produce creates a harmonious balance of savory warmth and natural sweetness.

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NUTRITION

336kcal
Protein
44.7g
Fat
7.0g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Non-Fat Greek Yogurt

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Spice Blend

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the non-fat Greek yogurt with the spice blend to create a creamy marinade.

  • 3

    Place the chicken breast on a cutting board and gently score the surface to allow the marinade to penetrate.

  • 4

    Coat the chicken breast evenly with the yogurt-spice mixture. Set aside for 10 minutes to marinate.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with the olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 7

    While the vegetables roast, heat a skillet over medium heat. Sear the chicken breast for 3-4 minutes per side until golden brown and cooked through.

  • 8

    Plate the chicken, spoon any remaining yogurt sauce over it, and serve alongside the roasted vegetables.

Creamy Spiced Chicken with Roasted Vegetables

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

Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender, spiced chicken smothered in a light, creamy non-fat yogurt sauce paired with a medley of roasted vegetables. The blend of cumin, smoked paprika, garlic powder, and fresh produce creates a harmonious balance of savory warmth and natural sweetness.

NUTRITION

336kcal
Protein
44.7g
Fat
7.0g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Non-Fat Greek Yogurt

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Spice Blend

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the non-fat Greek yogurt with the spice blend to create a creamy marinade.

  • 3

    Place the chicken breast on a cutting board and gently score the surface to allow the marinade to penetrate.

  • 4

    Coat the chicken breast evenly with the yogurt-spice mixture. Set aside for 10 minutes to marinate.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with the olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 7

    While the vegetables roast, heat a skillet over medium heat. Sear the chicken breast for 3-4 minutes per side until golden brown and cooked through.

  • 8

    Plate the chicken, spoon any remaining yogurt sauce over it, and serve alongside the roasted vegetables.