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 plate of tender, spiced chicken breast served alongside a medley of roasted bell pepper, zucchini, and red onion, all tossed in a light, creamy coconut sauce. This dish features aromatic spices and a drizzle of olive oil for a perfectly balanced, flavorful experience that's both comforting and nutritious.

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NUTRITION

361kcal
Protein
40.9g
Fat
14g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Light Coconut Milk

1/2 tsp Garlic Powder

1/2 tsp Cumin

1/2 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and quartered red onion with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with garlic powder, cumin, paprika, salt, and black pepper.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 6

    In a small saucepan, warm the light coconut milk over low heat and stir in a pinch of salt and pepper; let it simmer for a minute to meld the flavors.

  • 7

    Slice the cooked chicken breast and drizzle with the warmed coconut milk sauce.

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.

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 plate of tender, spiced chicken breast served alongside a medley of roasted bell pepper, zucchini, and red onion, all tossed in a light, creamy coconut sauce. This dish features aromatic spices and a drizzle of olive oil for a perfectly balanced, flavorful experience that's both comforting and nutritious.

NUTRITION

361kcal
Protein
40.9g
Fat
14g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Light Coconut Milk

1/2 tsp Garlic Powder

1/2 tsp Cumin

1/2 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and quartered red onion with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with garlic powder, cumin, paprika, salt, and black pepper.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 6

    In a small saucepan, warm the light coconut milk over low heat and stir in a pinch of salt and pepper; let it simmer for a minute to meld the flavors.

  • 7

    Slice the cooked chicken breast and drizzle with the warmed coconut milk sauce.

  • 8

    Plate the chicken alongside the roasted vegetables and serve immediately.