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, spiced chicken breast paired with a medley of roasted red bell pepper and zucchini, all dressed in a light creamy yogurt sauce with a hint of warm spices. This dish balances the richness of creamy sauce and the vibrant flavors of roasted vegetables for a delicious, healthy meal.

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NUTRITION

387kcal
Protein
40.9g
Fat
18.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

1 teaspoon Spices (Cumin, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper and zucchini into even pieces. Place them on a baking sheet and drizzle with olive oil; sprinkle a pinch of the spice mix over the vegetables, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly charred at the edges.

  • 4

    While the vegetables are roasting, season the chicken breast on both sides with the remaining spice mix.

  • 5

    Heat a nonstick skillet over medium-high heat and add the seasoned chicken breast. Sear for about 3-4 minutes per side, until golden brown and cooked through.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes. Slice it into strips.

  • 7

    In a small bowl, mix the Greek yogurt with a dash of your preferred spice (optional) to create a light, creamy sauce.

  • 8

    Serve the sliced chicken on a plate alongside the roasted vegetables, drizzling the yogurt sauce over the top. Enjoy your balanced meal!

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, spiced chicken breast paired with a medley of roasted red bell pepper and zucchini, all dressed in a light creamy yogurt sauce with a hint of warm spices. This dish balances the richness of creamy sauce and the vibrant flavors of roasted vegetables for a delicious, healthy meal.

NUTRITION

387kcal
Protein
40.9g
Fat
18.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 tablespoon Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

1 teaspoon Spices (Cumin, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper and zucchini into even pieces. Place them on a baking sheet and drizzle with olive oil; sprinkle a pinch of the spice mix over the vegetables, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly charred at the edges.

  • 4

    While the vegetables are roasting, season the chicken breast on both sides with the remaining spice mix.

  • 5

    Heat a nonstick skillet over medium-high heat and add the seasoned chicken breast. Sear for about 3-4 minutes per side, until golden brown and cooked through.

  • 6

    Remove the chicken from the skillet and let it rest for a few minutes. Slice it into strips.

  • 7

    In a small bowl, mix the Greek yogurt with a dash of your preferred spice (optional) to create a light, creamy sauce.

  • 8

    Serve the sliced chicken on a plate alongside the roasted vegetables, drizzling the yogurt sauce over the top. Enjoy your balanced meal!