Name: High-Protein Roasted Vegetable Sticks and Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup carrots; 1 cup zucchini; 0.5 tbsp olive oil; 0.5 cup Greek yogurt; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

High-Protein Roasted Vegetable Sticks and Chicken

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

YOUR SOLIN GENERATED RECIPE

High-Protein Roasted Vegetable Sticks and Chicken

Tender chicken strips and crisp vegetable sticks roasted to perfection, served with a zesty and creamy Greek yogurt dip.

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NUTRITION

Protein

57.8g

Fat

23.3g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup zucchini

0.5 tbsp olive oil

0.5 cup Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the chicken breast, carrots, and zucchini into uniform 3-inch sticks to ensure even cooking.
3
Place the chicken and vegetables on the prepared baking sheet, drizzle with olive oil, and season with half of the salt, pepper, and oregano.
4
Toss everything together until well-coated, then spread in a single layer across the pan.
5
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
6
While the tray is roasting, whisk together the Greek yogurt, lemon juice, minced garlic, and the remaining salt, pepper, and oregano in a small bowl.
7
Serve the warm roasted sticks immediately alongside the chilled, creamy yogurt dip.