Herb-Roasted Chicken Breast with Steamed Vegetables

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

Herb-Roasted Chicken Breast with Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Vegetables

Herb-marinated chicken breast roasted until juicy and served with a medley of steamed broccoli and carrots, finished with a bright and creamy lemon-yogurt drizzle.

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NUTRITION

310kcal
Protein
21g
Fat
17.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

70g Chicken Breast

100g Broccoli Florets

75g Sliced Carrots

1 tbsp Extra Virgin Olive Oil

10g Nonfat Greek Yogurt

50g Fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and rub with half of the olive oil, dried oregano, salt, and pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 15-18 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, place the broccoli florets and sliced carrots in a steamer basket over boiling water.

  • 5

    Cover and steam the vegetables for 5-7 minutes until tender-crisp.

  • 6

    In a small bowl, whisk together the Greek yogurt, a squeeze of lemon juice, and the remaining olive oil to create a light sauce.

  • 7

    Slice the roasted chicken and serve alongside the steamed vegetables, drizzling the yogurt sauce over the top.

  • 8

    Enjoy the fresh raspberries on the side as a light, sweet finish to the meal.

Herb-Roasted Chicken Breast with Steamed Vegetables

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

Herb-Roasted Chicken Breast with Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Steamed Vegetables

Herb-marinated chicken breast roasted until juicy and served with a medley of steamed broccoli and carrots, finished with a bright and creamy lemon-yogurt drizzle.

NUTRITION

310kcal
Protein
21g
Fat
17.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

70g Chicken Breast

100g Broccoli Florets

75g Sliced Carrots

1 tbsp Extra Virgin Olive Oil

10g Nonfat Greek Yogurt

50g Fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and rub with half of the olive oil, dried oregano, salt, and pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 15-18 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, place the broccoli florets and sliced carrots in a steamer basket over boiling water.

  • 5

    Cover and steam the vegetables for 5-7 minutes until tender-crisp.

  • 6

    In a small bowl, whisk together the Greek yogurt, a squeeze of lemon juice, and the remaining olive oil to create a light sauce.

  • 7

    Slice the roasted chicken and serve alongside the steamed vegetables, drizzling the yogurt sauce over the top.

  • 8

    Enjoy the fresh raspberries on the side as a light, sweet finish to the meal.