Creamy Chicken and Roasted Vegetable Bake

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

Creamy Chicken and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

Enjoy a wholesome, comforting bake featuring tender chicken breast paired with beautifully roasted vegetables, all brought together with a light, creamy Greek yogurt sauce infused with Italian herbs and garlic. This one-pan meal delivers robust flavor while keeping things clean and balanced.

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NUTRITION

342kcal
Protein
39.7g
Fat
9.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1 medium Bell Pepper

1/2 cup Cherry Tomatoes

1/4 Red Onion

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

Spices (garlic powder, salt, pepper, Italian herbs)

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PREPARATION

  • 1

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

  • 2

    In a large baking dish, toss the chopped zucchini, bell pepper, cherry tomatoes, and red onion with olive oil and a pinch of salt, pepper, and Italian herbs.

  • 3

    Place the chicken breast on top of the vegetables. Season the chicken with garlic powder, salt, and pepper.

  • 4

    In a small bowl, mix the low-fat Greek yogurt with a sprinkle of Italian herbs and additional garlic powder to create a creamy sauce.

  • 5

    Spread the yogurt mixture evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Allow the dish to rest a few minutes before serving.

Creamy Chicken and Roasted Vegetable Bake

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

Creamy Chicken and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Bake

Enjoy a wholesome, comforting bake featuring tender chicken breast paired with beautifully roasted vegetables, all brought together with a light, creamy Greek yogurt sauce infused with Italian herbs and garlic. This one-pan meal delivers robust flavor while keeping things clean and balanced.

NUTRITION

342kcal
Protein
39.7g
Fat
9.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1 medium Bell Pepper

1/2 cup Cherry Tomatoes

1/4 Red Onion

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

Spices (garlic powder, salt, pepper, Italian herbs)

PREPARATION

  • 1

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

  • 2

    In a large baking dish, toss the chopped zucchini, bell pepper, cherry tomatoes, and red onion with olive oil and a pinch of salt, pepper, and Italian herbs.

  • 3

    Place the chicken breast on top of the vegetables. Season the chicken with garlic powder, salt, and pepper.

  • 4

    In a small bowl, mix the low-fat Greek yogurt with a sprinkle of Italian herbs and additional garlic powder to create a creamy sauce.

  • 5

    Spread the yogurt mixture evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Allow the dish to rest a few minutes before serving.