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

Savor the warmth of spiced, tender chicken enveloped in a light, creamy sauce paired with perfectly roasted vegetables. This dish marries aromatic spices with a cooling hint of Greek yogurt, creating a delightful balance that's both satisfying and nutritionally on-point.

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NUTRITION

529kcal
Protein
48.3g
Fat
21.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 medium Carrot (61g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 tsp Olive Oil (4.5g)

1 tsp Cumin Powder (2.3g)

1 tsp Paprika (2.3g)

1 tsp Garlic Powder (2.8g)

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix together the cumin, paprika, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub it evenly with the spice blend.

  • 4

    Heat a small oven-safe skillet over medium-high heat and add the olive oil. Sear the chicken breast on each side for 2-3 minutes until golden.

  • 5

    Transfer the skillet to the oven and roast the chicken for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

  • 6

    While the chicken is roasting, chop the carrot, broccoli, and red bell pepper into bite-size pieces.

  • 7

    Spread the vegetables on a baking sheet, drizzle with a tiny bit of olive oil, and season lightly with salt and pepper. Roast them in the oven for about 15 minutes until tender and slightly charred.

  • 8

    Once the chicken is done, remove it from the oven and let it rest for a few minutes.

  • 9

    Stir the Greek yogurt into the warm juices remaining in the skillet to create a light, creamy sauce. If desired, you can add a little extra spice or a splash of water to reach your preferred consistency.

  • 10

    Slice the chicken and serve it drizzled with the creamy sauce, accompanied by 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

Savor the warmth of spiced, tender chicken enveloped in a light, creamy sauce paired with perfectly roasted vegetables. This dish marries aromatic spices with a cooling hint of Greek yogurt, creating a delightful balance that's both satisfying and nutritionally on-point.

NUTRITION

529kcal
Protein
48.3g
Fat
21.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 medium Carrot (61g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 tsp Olive Oil (4.5g)

1 tsp Cumin Powder (2.3g)

1 tsp Paprika (2.3g)

1 tsp Garlic Powder (2.8g)

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix together the cumin, paprika, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry and rub it evenly with the spice blend.

  • 4

    Heat a small oven-safe skillet over medium-high heat and add the olive oil. Sear the chicken breast on each side for 2-3 minutes until golden.

  • 5

    Transfer the skillet to the oven and roast the chicken for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

  • 6

    While the chicken is roasting, chop the carrot, broccoli, and red bell pepper into bite-size pieces.

  • 7

    Spread the vegetables on a baking sheet, drizzle with a tiny bit of olive oil, and season lightly with salt and pepper. Roast them in the oven for about 15 minutes until tender and slightly charred.

  • 8

    Once the chicken is done, remove it from the oven and let it rest for a few minutes.

  • 9

    Stir the Greek yogurt into the warm juices remaining in the skillet to create a light, creamy sauce. If desired, you can add a little extra spice or a splash of water to reach your preferred consistency.

  • 10

    Slice the chicken and serve it drizzled with the creamy sauce, accompanied by the roasted vegetables.