Creamy Baked Buffalo Chicken with Crisp Fresh Vegetables

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

Creamy Baked Buffalo Chicken with Crisp Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken with Crisp Fresh Vegetables

Enjoy a flavorful fusion of tender chicken breast baked with a creamy, tangy buffalo sauce, paired with a refreshing medley of crisp vegetables. This dish combines the zesty heat of buffalo with the cooling creaminess of Greek yogurt, balanced by a bright vegetable side accented with a light olive oil drizzle.

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NUTRITION

330kcal
Protein
40.4g
Fat
9.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Nonfat Greek Yogurt (80g)

1.5 tbsp Buffalo Sauce (22g)

1.5 cups Mixed Fresh Vegetables (150g)

1/2 tsp Extra Virgin Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and a pinch of garlic powder.

  • 3

    In a small bowl, combine the nonfat Greek yogurt and buffalo sauce until smooth.

  • 4

    Place the chicken breast in a baking dish and generously spread the yogurt-buffalo mixture on top of it.

  • 5

    Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 6

    While the chicken is baking, prepare the fresh vegetables by cutting celery, carrots, and bell peppers into bite-sized pieces. Toss them gently with extra virgin olive oil, a pinch of salt, and pepper.

  • 7

    Once the chicken is cooked, serve it hot alongside your fresh, crisp vegetable medley.

Creamy Baked Buffalo Chicken with Crisp Fresh Vegetables

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

Creamy Baked Buffalo Chicken with Crisp Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Baked Buffalo Chicken with Crisp Fresh Vegetables

Enjoy a flavorful fusion of tender chicken breast baked with a creamy, tangy buffalo sauce, paired with a refreshing medley of crisp vegetables. This dish combines the zesty heat of buffalo with the cooling creaminess of Greek yogurt, balanced by a bright vegetable side accented with a light olive oil drizzle.

NUTRITION

330kcal
Protein
40.4g
Fat
9.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup Nonfat Greek Yogurt (80g)

1.5 tbsp Buffalo Sauce (22g)

1.5 cups Mixed Fresh Vegetables (150g)

1/2 tsp Extra Virgin Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Pat the chicken breast dry and season lightly with salt, pepper, and a pinch of garlic powder.

  • 3

    In a small bowl, combine the nonfat Greek yogurt and buffalo sauce until smooth.

  • 4

    Place the chicken breast in a baking dish and generously spread the yogurt-buffalo mixture on top of it.

  • 5

    Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 6

    While the chicken is baking, prepare the fresh vegetables by cutting celery, carrots, and bell peppers into bite-sized pieces. Toss them gently with extra virgin olive oil, a pinch of salt, and pepper.

  • 7

    Once the chicken is cooked, serve it hot alongside your fresh, crisp vegetable medley.