Name: Herb-Baked Chicken with Roasted Vegetables and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Chicken Breast, diced; 0.5 oz Feta Cheese, crumbled; 0.5 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, chopped; 0.5 cup Sweet Potato, cubed; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Nonfat Greek Yogurt; 1 tsp Honey; 0.5 tsp Dried Oregano; 0.5 tsp Dried Thyme

Herb-Baked Chicken with Roasted Vegetables and Feta

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken with Roasted Vegetables and Feta

Chicken and root vegetables roasted with Mediterranean herbs, drizzled with a honey-yogurt sauce and finished with tangy, crumbled feta.

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NUTRITION

Protein

14.7g

Fat

17.4g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast, diced

0.5 oz Feta Cheese, crumbled

0.5 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

0.5 cup Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1 tsp Honey

0.5 tsp Dried Oregano

0.5 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a large bowl, combine the diced chicken breast, sweet potato cubes, zucchini, and bell peppers.
3
Drizzle the olive oil over the chicken and vegetables, then sprinkle with dried oregano and thyme, tossing well to ensure everything is evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet.
5
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.
6
While the chicken roasts, whisk together the Greek yogurt and honey in a small ramekin until smooth.
7
Transfer the roasted chicken and vegetables to a plate, drizzle with the honey-yogurt sauce, and finish with a sprinkle of crumbled feta cheese.