YOUR SOLIN GENERATED RECIPE
Spicy Creamy Jalapeño Chicken with Roasted Vegetables
Enjoy a vibrant, satisfying dish featuring tender, spicy grilled chicken paired with a medley of roasted vegetables and a cooling, creamy jalapeño sauce. The smoky heat of fresh jalapeños and the refreshing tang of nonfat Greek yogurt create a harmonious balance with the succulent chicken and crisp veggies.
INGREDIENTS
5 oz Chicken Breast
2 oz Nonfat Greek Yogurt
1 small Green Jalapeño
0.5 cup sliced Bell Pepper
0.5 cup sliced Zucchini
0.25 cup chopped Red Onion
0.5 cup chopped Broccoli
1 tsp Extra Virgin Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, blend the nonfat Greek yogurt with the seeded and finely chopped green jalapeño, a pinch of salt, and black pepper to create the creamy sauce. Adjust the spice level to taste.
Season the chicken breast with salt and pepper. Optionally, lightly score the surface to allow the flavors to penetrate.
Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side until golden.
While the chicken is searing, toss the bell pepper, zucchini, red onion, and broccoli in a mixing bowl with the extra virgin olive oil, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 12-15 minutes until they are tender and slightly charred.
Finish cooking the chicken by placing it in the oven (or reducing heat in the skillet) for an additional 5-7 minutes until the internal temperature reaches 165°F.
Plate the chicken alongside the roasted vegetables, and drizzle the spicy creamy jalapeño sauce over the top or serve on the side for dipping.