Name: Spicy Chicken and Roasted Vegetable Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken breast; 2 cups Broccoli florets; 1 whole Red bell pepper; 1.5 tbsp Extra virgin olive oil; 1 tbsp Gochujang; 1 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Apple cider vinegar

Spicy Chicken and Roasted Vegetable Plate

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

YOUR SOLIN GENERATED RECIPE

Spicy Chicken and Roasted Vegetable Plate

Tender chicken breast roasted in a fiery gochujang glaze alongside charred broccoli and bell peppers for a smoky, satisfying lunch.

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NUTRITION

Protein

69.9g

Fat

33.4g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken breast

2 cups Broccoli florets

1 whole Red bell pepper

1.5 tbsp Extra virgin olive oil

1 tbsp Gochujang

1 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized cubes and slice the bell pepper into strips.
3
In a small bowl, whisk together 0.5 tbsp olive oil, gochujang, garlic powder, smoked paprika, and apple cider vinegar.
4
Toss the chicken in the gochujang mixture until evenly coated.
5
Place the broccoli and bell peppers on the baking sheet, drizzle with the remaining 1 tbsp olive oil, and season with sea salt and black pepper.
6
Spread the chicken out on the same sheet, ensuring nothing is overcrowded to allow for proper browning.
7
Roast for 18-20 minutes, flipping the chicken halfway through, until the vegetables are tender and the chicken is cooked through.