Name: Greek Yogurt Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup cauliflower florets; 1 cup zucchini; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 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

Greek Yogurt Vegetable Medley

Sautéed chicken and roasted vegetables served over a creamy, lemon-infused Greek yogurt base for a bright and refreshing meal.

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NUTRITION

Protein

52.9g

Fat

17.7g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.5 cup non-fat Greek yogurt

1 cup cauliflower florets

1 cup zucchini

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

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
On a large baking sheet, toss the cauliflower florets, sliced zucchini, and cherry tomatoes with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.
3
Roast the vegetables for 20 minutes until the cauliflower is tender and the tomatoes have slightly burst.
4
While the vegetables roast, season the chicken breast with the dried oregano, remaining salt, and pepper.
5
Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and cooked through.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic until smooth.
7
Spread the lemon-garlic yogurt onto the base of a shallow bowl or plate.
8
Slice the chicken and arrange it over the yogurt along with the roasted vegetable medley.