Grilled Lemon Chicken Breast with Roasted Vegetable Salad

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

Grilled Lemon Chicken Breast with Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Roasted Vegetable Salad

Enjoy a zesty grilled chicken breast paired with a vibrant roasted vegetable salad, featuring tender red bell pepper, zucchini, and red onion lightly dressed in extra virgin olive oil and fresh lemon juice. This dish boasts bright flavors with a healthy balance of lean protein and nourishing vegetables for a satisfying lunch.

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NUTRITION

386kcal
Protein
33.7g
Fat
22.7g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

Juice of 1/2 Lemon

1/2 red bell pepper

1/2 zucchini

1/4 red onion

1 tbsp Olive Oil (for roasting)

1 tsp Olive Oil (for dressing)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, combine the juice of half a lemon, 1 teaspoon olive oil, minced garlic, salt, and pepper. Whisk to form a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with half of the marinade. Let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with 1 tablespoon olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 6

    While the vegetables roast, grill the marinated chicken breast for about 6-7 minutes per side, or until fully cooked with an internal temperature of 165°F.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing it.

  • 8

    Plate the grilled chicken alongside a generous serving of the roasted vegetables and drizzle any remaining lemon garlic dressing over the top. Serve warm.

Grilled Lemon Chicken Breast with Roasted Vegetable Salad

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

Grilled Lemon Chicken Breast with Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Roasted Vegetable Salad

Enjoy a zesty grilled chicken breast paired with a vibrant roasted vegetable salad, featuring tender red bell pepper, zucchini, and red onion lightly dressed in extra virgin olive oil and fresh lemon juice. This dish boasts bright flavors with a healthy balance of lean protein and nourishing vegetables for a satisfying lunch.

NUTRITION

386kcal
Protein
33.7g
Fat
22.7g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

Juice of 1/2 Lemon

1/2 red bell pepper

1/2 zucchini

1/4 red onion

1 tbsp Olive Oil (for roasting)

1 tsp Olive Oil (for dressing)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, combine the juice of half a lemon, 1 teaspoon olive oil, minced garlic, salt, and pepper. Whisk to form a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with half of the marinade. Let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with 1 tablespoon olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 6

    While the vegetables roast, grill the marinated chicken breast for about 6-7 minutes per side, or until fully cooked with an internal temperature of 165°F.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing it.

  • 8

    Plate the grilled chicken alongside a generous serving of the roasted vegetables and drizzle any remaining lemon garlic dressing over the top. Serve warm.