Healthy Spiced Tomato Cream Chicken with Roasted Vegetables

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

Healthy Spiced Tomato Cream Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Spiced Tomato Cream Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast bathed in a creamy, spiced tomato sauce paired with a medley of roasted vegetables. This dish blends aromatic spices with a light, tangy creamy sauce to elevate the natural flavors of the chicken and veggies, ensuring a satisfying and wholesome meal.

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NUTRITION

346kcal
Protein
41.1g
Fat
9.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Crushed Tomatoes

1/4 cup Non-Fat Greek Yogurt

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Broccoli Florets

1 tsp Olive Oil

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

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the zucchini, red bell pepper, and broccoli with half of the olive oil, a pinch of salt, and a bit of cracked pepper. Spread the vegetables evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast on both sides with salt, pepper, and the mixed spices.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until golden brown.

  • 6

    Reduce the heat to medium and add the minced garlic. Sauté briefly until fragrant, then pour in the crushed tomatoes.

  • 7

    Let the tomato simmer for 3-4 minutes, then stir in the Greek yogurt to create a creamy sauce. Ensure the sauce doesn’t boil to prevent curdling.

  • 8

    Continue cooking the chicken in the sauce for another 3-4 minutes until cooked through and fully incorporated with the flavors.

  • 9

    Plate the chicken with a generous spoonful of the tomato cream sauce and arrange the roasted vegetables on the side.

Healthy Spiced Tomato Cream Chicken with Roasted Vegetables

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

Healthy Spiced Tomato Cream Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Spiced Tomato Cream Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast bathed in a creamy, spiced tomato sauce paired with a medley of roasted vegetables. This dish blends aromatic spices with a light, tangy creamy sauce to elevate the natural flavors of the chicken and veggies, ensuring a satisfying and wholesome meal.

NUTRITION

346kcal
Protein
41.1g
Fat
9.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Crushed Tomatoes

1/4 cup Non-Fat Greek Yogurt

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Broccoli Florets

1 tsp Olive Oil

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

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the zucchini, red bell pepper, and broccoli with half of the olive oil, a pinch of salt, and a bit of cracked pepper. Spread the vegetables evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast on both sides with salt, pepper, and the mixed spices.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until golden brown.

  • 6

    Reduce the heat to medium and add the minced garlic. Sauté briefly until fragrant, then pour in the crushed tomatoes.

  • 7

    Let the tomato simmer for 3-4 minutes, then stir in the Greek yogurt to create a creamy sauce. Ensure the sauce doesn’t boil to prevent curdling.

  • 8

    Continue cooking the chicken in the sauce for another 3-4 minutes until cooked through and fully incorporated with the flavors.

  • 9

    Plate the chicken with a generous spoonful of the tomato cream sauce and arrange the roasted vegetables on the side.