Name: Herb-Seared Chicken with Creamy Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 100 grams Red Potatoes; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 2 tablespoons Plain Greek Yogurt; 0.5 ounce Soft Goat Cheese; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Fresh Thyme

Herb-Seared Chicken with Creamy Vegetable Medley

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

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken with Creamy Vegetable Medley

Pan-seared herb chicken served over a medley of tender potatoes and zucchini folded into a tangy, creamy goat cheese sauce.

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NUTRITION

Protein

41.7g

Fat

11.7g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Red Potatoes

0.5 cup Zucchini

0.5 cup Red Bell Pepper

2 tablespoons Plain Greek Yogurt

0.5 ounce Soft Goat Cheese

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Thyme

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PREPARATION

1
Dice the red potatoes into small cubes and steam or boil until fork-tender.
2
Season the chicken breast with salt, pepper, and fresh thyme.
3
Heat olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
4
Remove chicken to rest and add diced zucchini and bell peppers to the same skillet, sautéing until crisp-tender.
5
Lower the heat and stir in the cooked potatoes, Greek yogurt, and goat cheese until the cheese is melted and the vegetables are coated.
6
Slice the chicken and serve it over the warm, creamy vegetable and potato medley.