Healthy Creamy Spiced Chicken with Roasted Vegetables

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

Healthy Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender, spiced chicken breast paired with a medley of roasted vegetables and a light, creamy Greek yogurt sauce. This meal packs a satisfying protein punch for a filling dinner while balancing flavors with a hint of warming spices.

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NUTRITION

328kcal
Protein
41.1g
Fat
11.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tbsp Low-Fat Greek Yogurt

1/2 tbsp Olive Oil

1 tsp Spices (Cumin, Paprika, Black Pepper, Salt)

1 tbsp Fresh Cilantro (optional)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil and spices until evenly coated.

  • 3

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes, or until they are tender and lightly browned.

  • 4

    While the vegetables roast, season the chicken breast with the remaining spices. In a non-stick skillet over medium-high heat, cook the chicken breast for about 5-6 minutes on each side until fully cooked, reaching an internal temperature of 165°F.

  • 5

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

  • 6

    Mix the low-fat Greek yogurt with a pinch of salt and a dash of spices to create a light, creamy sauce.

  • 7

    Plate the sliced chicken alongside the roasted vegetables and drizzle with the creamy yogurt sauce. Garnish with fresh cilantro if desired.

Healthy Creamy Spiced Chicken with Roasted Vegetables

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

Healthy Creamy Spiced Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Spiced Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender, spiced chicken breast paired with a medley of roasted vegetables and a light, creamy Greek yogurt sauce. This meal packs a satisfying protein punch for a filling dinner while balancing flavors with a hint of warming spices.

NUTRITION

328kcal
Protein
41.1g
Fat
11.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

2 tbsp Low-Fat Greek Yogurt

1/2 tbsp Olive Oil

1 tsp Spices (Cumin, Paprika, Black Pepper, Salt)

1 tbsp Fresh Cilantro (optional)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil and spices until evenly coated.

  • 3

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes, or until they are tender and lightly browned.

  • 4

    While the vegetables roast, season the chicken breast with the remaining spices. In a non-stick skillet over medium-high heat, cook the chicken breast for about 5-6 minutes on each side until fully cooked, reaching an internal temperature of 165°F.

  • 5

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

  • 6

    Mix the low-fat Greek yogurt with a pinch of salt and a dash of spices to create a light, creamy sauce.

  • 7

    Plate the sliced chicken alongside the roasted vegetables and drizzle with the creamy yogurt sauce. Garnish with fresh cilantro if desired.