Spiced Creamy Chicken with Roasted Vegetables

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

Spiced Creamy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Creamy Chicken with Roasted Vegetables

A vibrant dish featuring tender spiced chicken paired with a medley of roasted vegetables, all tossed in a light and creamy Greek yogurt sauce. The blend of spices such as cumin and paprika elevates the flavor, making each bite both satisfying and nourishing.

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NUTRITION

331kcal
Protein
44.6g
Fat
9.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Non-fat Greek Yogurt (61g)

1 Red Bell Pepper (75g)

1 medium Zucchini (100g)

1 small Red Onion (50g)

1/2 cup Mushrooms (50g)

1 tsp Olive Oil (5g)

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces.

  • 3

    In a bowl, toss the vegetables with olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized, stirring once halfway through.

  • 5

    Season the chicken breast with salt, pepper, and the mixed spices.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast on both sides until golden (about 3-4 minutes per side).

  • 7

    Reduce heat to medium-low, cover the skillet, and cook until the chicken reaches an internal temperature of 165°F (about 5-7 additional minutes).

  • 8

    Once cooked, remove the chicken from the skillet and let it rest briefly.

  • 9

    In the same skillet, stir in the Greek yogurt to create a light cream sauce, mixing in any flavorful bits left from the chicken.

  • 10

    Slice the chicken and serve it over the roasted vegetables with a drizzle of the creamy sauce on top.

Spiced Creamy Chicken with Roasted Vegetables

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

Spiced Creamy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spiced Creamy Chicken with Roasted Vegetables

A vibrant dish featuring tender spiced chicken paired with a medley of roasted vegetables, all tossed in a light and creamy Greek yogurt sauce. The blend of spices such as cumin and paprika elevates the flavor, making each bite both satisfying and nourishing.

NUTRITION

331kcal
Protein
44.6g
Fat
9.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Non-fat Greek Yogurt (61g)

1 Red Bell Pepper (75g)

1 medium Zucchini (100g)

1 small Red Onion (50g)

1/2 cup Mushrooms (50g)

1 tsp Olive Oil (5g)

1 tsp Mixed Spices (Cumin, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces.

  • 3

    In a bowl, toss the vegetables with olive oil and a pinch of salt and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized, stirring once halfway through.

  • 5

    Season the chicken breast with salt, pepper, and the mixed spices.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast on both sides until golden (about 3-4 minutes per side).

  • 7

    Reduce heat to medium-low, cover the skillet, and cook until the chicken reaches an internal temperature of 165°F (about 5-7 additional minutes).

  • 8

    Once cooked, remove the chicken from the skillet and let it rest briefly.

  • 9

    In the same skillet, stir in the Greek yogurt to create a light cream sauce, mixing in any flavorful bits left from the chicken.

  • 10

    Slice the chicken and serve it over the roasted vegetables with a drizzle of the creamy sauce on top.