Name: Creamy Herb Chicken and Vegetable Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.13 cup full-fat coconut milk; 1 tbsp nutritional yeast; 0.5 tsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Vegetable Bake

Tender chicken breast and vibrant vegetables roasted in a velvety herb-infused coconut cream sauce for a comforting and savory finish.

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NUTRITION

Protein

52.6g

Fat

20.9g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.13 cup full-fat coconut milk

1 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

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
Dice the chicken breast into bite-sized 1-inch cubes and chop the broccoli, bell pepper, and zucchini into uniform pieces.
3
In a small mixing bowl, whisk together the coconut milk, nutritional yeast, garlic powder, onion powder, dried oregano, sea salt, and black pepper until smooth.
4
Place the chicken and vegetables in a medium-sized baking dish and drizzle with the extra virgin olive oil, tossing to coat evenly.
5
Pour the creamy herb sauce over the chicken and vegetables, stirring gently to ensure everything is well-submerged.
6
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
7
Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.