YOUR SOLIN GENERATED RECIPE
Creamy Roasted Vegetable and Chickpea Bake
Oven-roasted chicken and chickpeas tossed with vibrant vegetables in a velvety Greek yogurt sauce, creating a satisfyingly golden and bubbly bake.
INGREDIENTS
4 oz chicken breast
0.5 cup chickpeas
1 cup broccoli florets
0.5 cup red bell pepper
0.25 cup plain Greek yogurt
1 tbsp nutritional yeast
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized cubes and chop the bell pepper into small pieces.
In a large mixing bowl, combine the chicken, chickpeas, broccoli, and bell pepper.
Drizzle with olive oil and season with garlic powder, sea salt, and black pepper, tossing until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until the chicken is cooked through.
While the vegetables roast, whisk together the Greek yogurt and nutritional yeast in a small bowl until creamy.
Transfer the roasted ingredients into a small baking dish and fold in the yogurt mixture until everything is well combined.
Place the dish back in the oven for 5 minutes until the sauce is warm and slightly bubbly before serving.