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

Enjoy a delightful dish featuring tender chicken breast spiced with a warm blend of paprika and cumin, served alongside perfectly roasted red bell pepper and zucchini. Topped with a light, creamy Greek yogurt drizzle enhanced with olive oil, this meal is both satisfying and nutrient-rich.

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NUTRITION

320kcal
Protein
39.8g
Fat
13.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper (~60g)

1/2 medium Zucchini (~100g)

1 tsp Olive Oil (for roasting)

1 tsp Olive Oil (for sauce)

2 tbsp Plain Nonfat Greek Yogurt

1/2 tsp Paprika

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper and zucchini with 1 tsp olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with paprika, cumin, salt, and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 6

    Reduce the heat to medium and continue cooking the chicken until it reaches an internal temperature of 165°F, about 5-6 more minutes.

  • 7

    In a small bowl, combine the nonfat Greek yogurt with 1 tsp olive oil; stir until smooth to create a light creamy sauce.

  • 8

    Plate the chicken alongside the roasted vegetables and drizzle the creamy sauce over the top before serving.

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

Enjoy a delightful dish featuring tender chicken breast spiced with a warm blend of paprika and cumin, served alongside perfectly roasted red bell pepper and zucchini. Topped with a light, creamy Greek yogurt drizzle enhanced with olive oil, this meal is both satisfying and nutrient-rich.

NUTRITION

320kcal
Protein
39.8g
Fat
13.3g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper (~60g)

1/2 medium Zucchini (~100g)

1 tsp Olive Oil (for roasting)

1 tsp Olive Oil (for sauce)

2 tbsp Plain Nonfat Greek Yogurt

1/2 tsp Paprika

1/2 tsp Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper and zucchini with 1 tsp olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with paprika, cumin, salt, and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until golden brown.

  • 6

    Reduce the heat to medium and continue cooking the chicken until it reaches an internal temperature of 165°F, about 5-6 more minutes.

  • 7

    In a small bowl, combine the nonfat Greek yogurt with 1 tsp olive oil; stir until smooth to create a light creamy sauce.

  • 8

    Plate the chicken alongside the roasted vegetables and drizzle the creamy sauce over the top before serving.