Creamy Herb Chicken and Vegetable Bake

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

Creamy Herb Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Bake

Oven-baked chicken breast and sweet potatoes tossed in a velvety herb-infused yogurt sauce, finished with a satisfyingly crisp pepita topping for a clean and hearty meal.

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NUTRITION

433kcal
Protein
53.2g
Fat
11.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup plain Greek yogurt

0.25 cup chicken broth

1 tsp extra virgin olive oil

1 tbsp raw pepitas

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small mixing bowl, whisk together the plain Greek yogurt, chicken broth, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper until the sauce is smooth and combined.

  • 3

    Place the chicken breast pieces, diced sweet potato, broccoli florets, and chopped red bell pepper into a large rimmed baking dish.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then toss gently to ensure everything is lightly coated.

  • 5

    Pour the creamy herb sauce over the mixture and stir well so that the chicken and produce are fully submerged in the sauce.

  • 6

    Bake in the center of the oven for 25 minutes.

  • 7

    Remove the dish briefly to sprinkle the raw pepitas over the top, then return to the oven for 5 more minutes until the chicken is cooked through and the seeds are toasted.

Creamy Herb Chicken and Vegetable Bake

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

Creamy Herb Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Bake

Oven-baked chicken breast and sweet potatoes tossed in a velvety herb-infused yogurt sauce, finished with a satisfyingly crisp pepita topping for a clean and hearty meal.

NUTRITION

433kcal
Protein
53.2g
Fat
11.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup plain Greek yogurt

0.25 cup chicken broth

1 tsp extra virgin olive oil

1 tbsp raw pepitas

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small mixing bowl, whisk together the plain Greek yogurt, chicken broth, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper until the sauce is smooth and combined.

  • 3

    Place the chicken breast pieces, diced sweet potato, broccoli florets, and chopped red bell pepper into a large rimmed baking dish.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then toss gently to ensure everything is lightly coated.

  • 5

    Pour the creamy herb sauce over the mixture and stir well so that the chicken and produce are fully submerged in the sauce.

  • 6

    Bake in the center of the oven for 25 minutes.

  • 7

    Remove the dish briefly to sprinkle the raw pepitas over the top, then return to the oven for 5 more minutes until the chicken is cooked through and the seeds are toasted.