Creamy Roasted Garlic and Herb Dip Bowl

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

Creamy Roasted Garlic and Herb Dip Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic and Herb Dip Bowl

Oven-roasted garlic cloves blended into a velvety Greek yogurt base, served with herb-seasoned chicken breast and crisp, colorful vegetable dippers.

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NUTRITION

491kcal
Protein
49.1g
Fat
17.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup non-fat Greek yogurt

3 oz chicken breast

1 head garlic

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 cup cucumber

1 cup red bell pepper

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat oven to 400°F. Cut the top off the garlic head to expose the cloves, drizzle with a small amount of the olive oil, wrap tightly in foil, and roast for 35 minutes until soft.

  • 2

    Season the chicken breast with half of the salt, pepper, and all of the dried oregano. Pan-sear in a non-stick skillet over medium heat until the internal temperature reaches 165°F, then slice into thin strips.

  • 3

    Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and mash them into a smooth paste using a fork.

  • 4

    In a medium bowl, whisk together the Greek yogurt, roasted garlic paste, the remaining olive oil, and the remaining salt and pepper until the mixture is smooth and fragrant.

  • 5

    Transfer the dip to a serving bowl, garnish with chopped fresh parsley, and serve alongside the warm chicken strips, sliced cucumber, and bell pepper strips.

Creamy Roasted Garlic and Herb Dip Bowl

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

Creamy Roasted Garlic and Herb Dip Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Garlic and Herb Dip Bowl

Oven-roasted garlic cloves blended into a velvety Greek yogurt base, served with herb-seasoned chicken breast and crisp, colorful vegetable dippers.

NUTRITION

491kcal
Protein
49.1g
Fat
17.6g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup non-fat Greek yogurt

3 oz chicken breast

1 head garlic

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 cup cucumber

1 cup red bell pepper

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat oven to 400°F. Cut the top off the garlic head to expose the cloves, drizzle with a small amount of the olive oil, wrap tightly in foil, and roast for 35 minutes until soft.

  • 2

    Season the chicken breast with half of the salt, pepper, and all of the dried oregano. Pan-sear in a non-stick skillet over medium heat until the internal temperature reaches 165°F, then slice into thin strips.

  • 3

    Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and mash them into a smooth paste using a fork.

  • 4

    In a medium bowl, whisk together the Greek yogurt, roasted garlic paste, the remaining olive oil, and the remaining salt and pepper until the mixture is smooth and fragrant.

  • 5

    Transfer the dip to a serving bowl, garnish with chopped fresh parsley, and serve alongside the warm chicken strips, sliced cucumber, and bell pepper strips.