Crispy Roasted Chicken and Potatoes with Bell Peppers and Creamy Cucumber Yogurt Salad

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

Crispy Roasted Chicken and Potatoes with Bell Peppers and Creamy Cucumber Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken and Potatoes with Bell Peppers and Creamy Cucumber Yogurt Salad

Enjoy a balanced plate featuring crispy roasted chicken breast paired with tender baby potatoes and colorful bell peppers, complemented by a cool and creamy cucumber yogurt salad. This dish offers a delightful mix of textures and flavors that satisfy without compromising your nutritional goals.

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NUTRITION

376kcal
Protein
40.5g
Fat
8.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Baby Red Potatoes

0.5 cup Red Bell Pepper

1 tsp Olive Oil

0.5 cup Cucumber

1/4 cup Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill (optional)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the baby red potatoes into halves or quarters and slice the red bell pepper into strips.

  • 3

    Place the chicken breast, potatoes, and bell pepper on a baking tray. Drizzle with olive oil and season with salt, pepper, and your preferred herbs.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and slightly crisp.

  • 5

    Meanwhile, prepare the creamy cucumber yogurt salad by combining the sliced cucumber with Greek yogurt, lemon juice, and chopped fresh dill in a bowl. Mix well and season with a bit of salt and pepper.

  • 6

    Once roasted, plate the chicken, potatoes, and bell peppers alongside a serving of the cucumber yogurt salad.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.

Crispy Roasted Chicken and Potatoes with Bell Peppers and Creamy Cucumber Yogurt Salad

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

Crispy Roasted Chicken and Potatoes with Bell Peppers and Creamy Cucumber Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken and Potatoes with Bell Peppers and Creamy Cucumber Yogurt Salad

Enjoy a balanced plate featuring crispy roasted chicken breast paired with tender baby potatoes and colorful bell peppers, complemented by a cool and creamy cucumber yogurt salad. This dish offers a delightful mix of textures and flavors that satisfy without compromising your nutritional goals.

NUTRITION

376kcal
Protein
40.5g
Fat
8.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Baby Red Potatoes

0.5 cup Red Bell Pepper

1 tsp Olive Oil

0.5 cup Cucumber

1/4 cup Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill (optional)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the baby red potatoes into halves or quarters and slice the red bell pepper into strips.

  • 3

    Place the chicken breast, potatoes, and bell pepper on a baking tray. Drizzle with olive oil and season with salt, pepper, and your preferred herbs.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and slightly crisp.

  • 5

    Meanwhile, prepare the creamy cucumber yogurt salad by combining the sliced cucumber with Greek yogurt, lemon juice, and chopped fresh dill in a bowl. Mix well and season with a bit of salt and pepper.

  • 6

    Once roasted, plate the chicken, potatoes, and bell peppers alongside a serving of the cucumber yogurt salad.

  • 7

    Serve warm and enjoy your nutritious, balanced meal.