Oven-Baked Chicken Breast with Roasted Vegetables and Cheddar

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

Oven-Baked Chicken Breast with Roasted Vegetables and Cheddar

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Roasted Vegetables and Cheddar

Tender chicken breast roasted with a tangy yogurt coating and melted sharp cheddar, served with a tray of sweet potatoes and broccoli for a perfectly caramelized finish.

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NUTRITION

462kcal
Protein
35.4g
Fat
22.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

110g Chicken Breast

15g Sharp Cheddar Cheese

15g Plain Greek Yogurt

100g Broccoli Florets

75g Red Bell Pepper

100g Sweet Potato

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the sweet potato into small cubes and chop the broccoli and bell pepper into bite-sized pieces.

  • 3

    Toss the vegetables in olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 4

    In a small bowl, mix the Greek yogurt with garlic powder and dried oregano to create a thick marinade.

  • 5

    Coat the chicken breast evenly with the yogurt mixture and place it on the baking sheet next to the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Sprinkle the shredded cheddar cheese over the chicken during the last 3 minutes of baking until it is bubbly and melted.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving to keep the juices locked in.

Oven-Baked Chicken Breast with Roasted Vegetables and Cheddar

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

Oven-Baked Chicken Breast with Roasted Vegetables and Cheddar

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Roasted Vegetables and Cheddar

Tender chicken breast roasted with a tangy yogurt coating and melted sharp cheddar, served with a tray of sweet potatoes and broccoli for a perfectly caramelized finish.

NUTRITION

462kcal
Protein
35.4g
Fat
22.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

110g Chicken Breast

15g Sharp Cheddar Cheese

15g Plain Greek Yogurt

100g Broccoli Florets

75g Red Bell Pepper

100g Sweet Potato

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the sweet potato into small cubes and chop the broccoli and bell pepper into bite-sized pieces.

  • 3

    Toss the vegetables in olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 4

    In a small bowl, mix the Greek yogurt with garlic powder and dried oregano to create a thick marinade.

  • 5

    Coat the chicken breast evenly with the yogurt mixture and place it on the baking sheet next to the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Sprinkle the shredded cheddar cheese over the chicken during the last 3 minutes of baking until it is bubbly and melted.

  • 8

    Remove from the oven and let the chicken rest for a few minutes before serving to keep the juices locked in.