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 tender, spiced chicken smothered in a light, creamy yogurt drizzle paired with a medley of roasted vegetables and a hint of quinoa for a balanced, satisfying meal. The fusion of smoky spices, fresh produce, and a creamy finish delivers a comforting dish that's both nutritious and perfectly aligned with your health goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

327kcal
Protein
41.7g
Fat
9.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper, sliced

1/2 cup sliced Zucchini

1/4 cup Cooked Quinoa

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Spices (Smoked Paprika, Cumin, Salt, and Pepper)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with olive oil and season with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.

  • 3

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

  • 4

    Season the chicken breast with a pinch of salt, pepper, and additional smoked paprika if desired.

  • 5

    Heat a skillet over medium-high heat and sear the chicken for about 4-5 minutes per side until fully cooked.

  • 6

    Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes.

  • 7

    Plate the roasted vegetables and sliced chicken over a bed of cooked quinoa. Drizzle the nonfat Greek yogurt over the chicken for a creamy finish.

  • 8

    Serve warm and enjoy your balanced, nutritious meal.

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 tender, spiced chicken smothered in a light, creamy yogurt drizzle paired with a medley of roasted vegetables and a hint of quinoa for a balanced, satisfying meal. The fusion of smoky spices, fresh produce, and a creamy finish delivers a comforting dish that's both nutritious and perfectly aligned with your health goals.

NUTRITION

327kcal
Protein
41.7g
Fat
9.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper, sliced

1/2 cup sliced Zucchini

1/4 cup Cooked Quinoa

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Spices (Smoked Paprika, Cumin, Salt, and Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with olive oil and season with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.

  • 3

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

  • 4

    Season the chicken breast with a pinch of salt, pepper, and additional smoked paprika if desired.

  • 5

    Heat a skillet over medium-high heat and sear the chicken for about 4-5 minutes per side until fully cooked.

  • 6

    Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes.

  • 7

    Plate the roasted vegetables and sliced chicken over a bed of cooked quinoa. Drizzle the nonfat Greek yogurt over the chicken for a creamy finish.

  • 8

    Serve warm and enjoy your balanced, nutritious meal.