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 tender, creamy spiced chicken paired with a medley of roasted vegetables in a light, yogurt-infused sauce. This dish delivers a harmonious blend of warm spices, succulent chicken, and perfectly roasted zucchini and red bell pepper for a satisfying yet balanced meal.

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NUTRITION

327kcal
Protein
48.7g
Fat
9.6g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Plain Nonfat Greek Yogurt

1 small Zucchini

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Spice Blend (Garlic Powder, Cumin, Paprika, Salt, and Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the Greek yogurt and spice blend. Add the chicken breast, ensuring it's evenly coated with the spiced yogurt mixture. Let it marinate for 10 minutes while you prepare the vegetables.

  • 3

    Chop the zucchini into rounds or half-moons and slice the red bell pepper into strips. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Place the marinated chicken and seasoned vegetables on a baking sheet. Make sure the chicken has space and the vegetables are in a single layer for even roasting.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside 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 tender, creamy spiced chicken paired with a medley of roasted vegetables in a light, yogurt-infused sauce. This dish delivers a harmonious blend of warm spices, succulent chicken, and perfectly roasted zucchini and red bell pepper for a satisfying yet balanced meal.

NUTRITION

327kcal
Protein
48.7g
Fat
9.6g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Plain Nonfat Greek Yogurt

1 small Zucchini

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Spice Blend (Garlic Powder, Cumin, Paprika, Salt, and Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the Greek yogurt and spice blend. Add the chicken breast, ensuring it's evenly coated with the spiced yogurt mixture. Let it marinate for 10 minutes while you prepare the vegetables.

  • 3

    Chop the zucchini into rounds or half-moons and slice the red bell pepper into strips. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Place the marinated chicken and seasoned vegetables on a baking sheet. Make sure the chicken has space and the vegetables are in a single layer for even roasting.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.