Herb-Roasted Zucchini and Summer Squash Medley with Chicken & Chickpeas

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

Herb-Roasted Zucchini and Summer Squash Medley with Chicken & Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Zucchini and Summer Squash Medley with Chicken & Chickpeas

Savor the vibrant flavors of roasted zucchini and yellow summer squash tossed with hearty chickpeas and tender chicken breast, all elevated by aromatic herbs. This colorful dish offers a delightful balance of textures and tastes that make it perfect for a satisfying dinner.

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NUTRITION

464kcal
Protein
37.8g
Fat
20.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 medium Zucchini

1 medium Yellow Summer Squash

1/2 cup Chickpeas

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the zucchini and yellow summer squash into half-moons or thick slices. Drain and rinse the chickpeas if using canned.

  • 3

    In a large bowl, toss the chopped vegetables and chickpeas with olive oil, chopped garlic, rosemary, thyme, salt, and pepper.

  • 4

    Place the seasoned vegetables and chickpeas onto a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, until the vegetables are tender and lightly browned.

  • 6

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of rosemary and thyme. Grill or pan-sear the chicken over medium-high heat for about 4-5 minutes per side or until cooked through.

  • 7

    Slice the chicken into strips and serve atop or alongside the roasted vegetable medley.

  • 8

    Enjoy your wholesome, herb-infused meal!

Herb-Roasted Zucchini and Summer Squash Medley with Chicken & Chickpeas

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

Herb-Roasted Zucchini and Summer Squash Medley with Chicken & Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Zucchini and Summer Squash Medley with Chicken & Chickpeas

Savor the vibrant flavors of roasted zucchini and yellow summer squash tossed with hearty chickpeas and tender chicken breast, all elevated by aromatic herbs. This colorful dish offers a delightful balance of textures and tastes that make it perfect for a satisfying dinner.

NUTRITION

464kcal
Protein
37.8g
Fat
20.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 medium Zucchini

1 medium Yellow Summer Squash

1/2 cup Chickpeas

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the zucchini and yellow summer squash into half-moons or thick slices. Drain and rinse the chickpeas if using canned.

  • 3

    In a large bowl, toss the chopped vegetables and chickpeas with olive oil, chopped garlic, rosemary, thyme, salt, and pepper.

  • 4

    Place the seasoned vegetables and chickpeas onto a baking sheet in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, until the vegetables are tender and lightly browned.

  • 6

    While the vegetables roast, season the chicken breast with salt, pepper, and a pinch of rosemary and thyme. Grill or pan-sear the chicken over medium-high heat for about 4-5 minutes per side or until cooked through.

  • 7

    Slice the chicken into strips and serve atop or alongside the roasted vegetable medley.

  • 8

    Enjoy your wholesome, herb-infused meal!