Creamy Buffalo Chicken with Roasted Broccoli and Carrots

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

Creamy Buffalo Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Broccoli and Carrots

A zesty twist on a classic buffalo dish featuring tender, buffalo-seasoned chicken paired with a creamy Greek yogurt sauce. Roasted broccoli and carrots add a delightful crunch and natural sweetness, making it a satisfying and balanced meal.

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NUTRITION

301kcal
Protein
40.4g
Fat
8.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Buffalo Sauce

1/4 cup Plain Nonfat Greek Yogurt

1 cup Broccoli Florets

1 medium Carrot

2 tsp Olive Oil

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the buffalo sauce with the nonfat Greek yogurt to create a creamy buffalo sauce.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper. Brush lightly with a bit of olive oil.

  • 4

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until lightly browned.

  • 5

    Place the seared chicken on a baking sheet. Pour the creamy buffalo mixture over the chicken.

  • 6

    Toss the broccoli florets and carrot (cut into sticks or rounds) with the remaining olive oil, salt, and pepper on another baking sheet.

  • 7

    Roast both the chicken and vegetables in the oven. Bake the chicken for 12-15 minutes until cooked through, and roast the vegetables for about 15 minutes until tender and slightly charred.

  • 8

    Remove from the oven, plate and serve immediately.

Creamy Buffalo Chicken with Roasted Broccoli and Carrots

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

Creamy Buffalo Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Broccoli and Carrots

A zesty twist on a classic buffalo dish featuring tender, buffalo-seasoned chicken paired with a creamy Greek yogurt sauce. Roasted broccoli and carrots add a delightful crunch and natural sweetness, making it a satisfying and balanced meal.

NUTRITION

301kcal
Protein
40.4g
Fat
8.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Buffalo Sauce

1/4 cup Plain Nonfat Greek Yogurt

1 cup Broccoli Florets

1 medium Carrot

2 tsp Olive Oil

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the buffalo sauce with the nonfat Greek yogurt to create a creamy buffalo sauce.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper. Brush lightly with a bit of olive oil.

  • 4

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until lightly browned.

  • 5

    Place the seared chicken on a baking sheet. Pour the creamy buffalo mixture over the chicken.

  • 6

    Toss the broccoli florets and carrot (cut into sticks or rounds) with the remaining olive oil, salt, and pepper on another baking sheet.

  • 7

    Roast both the chicken and vegetables in the oven. Bake the chicken for 12-15 minutes until cooked through, and roast the vegetables for about 15 minutes until tender and slightly charred.

  • 8

    Remove from the oven, plate and serve immediately.