Seared Chicken Breast with Roasted Squash and Zucchini Medley

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

Seared Chicken Breast with Roasted Squash and Zucchini Medley

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Squash and Zucchini Medley

Enjoy a crisp, seared chicken breast paired with tender roasted butternut squash and zucchini, lightly seasoned with fresh herbs and garlic. The medley brings together the natural sweetness of squash and the fresh, delicate flavor of zucchini to create a balanced, nutritious dinner that's perfectly aligned with your macros.

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NUTRITION

447kcal
Protein
42.8g
Fat
14.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cubed Butternut Squash

1 medium Zucchini

0.5 tbsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the butternut squash into even pieces and slice the zucchini into rounds or half-moons for even cooking.

  • 3

    Place the squash and zucchini on a baking sheet, drizzle with half tablespoon of olive oil, and season with a pinch of salt, pepper, and half of the minced garlic. Toss to evenly coat.

  • 4

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through until tender and lightly caramelized.

  • 5

    Meanwhile, pat the chicken breast dry and season both sides with salt, pepper, and fresh thyme. Rub the remaining garlic onto the chicken for added flavor.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side or until the internal temperature reaches 165°F.

  • 7

    Once cooked, allow the chicken breast to rest for a few minutes, then slice it.

  • 8

    Plate the sliced chicken over the roasted squash and zucchini medley. Garnish with a sprinkle of fresh thyme if desired and serve immediately.

Seared Chicken Breast with Roasted Squash and Zucchini Medley

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

Seared Chicken Breast with Roasted Squash and Zucchini Medley

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Squash and Zucchini Medley

Enjoy a crisp, seared chicken breast paired with tender roasted butternut squash and zucchini, lightly seasoned with fresh herbs and garlic. The medley brings together the natural sweetness of squash and the fresh, delicate flavor of zucchini to create a balanced, nutritious dinner that's perfectly aligned with your macros.

NUTRITION

447kcal
Protein
42.8g
Fat
14.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cubed Butternut Squash

1 medium Zucchini

0.5 tbsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the butternut squash into even pieces and slice the zucchini into rounds or half-moons for even cooking.

  • 3

    Place the squash and zucchini on a baking sheet, drizzle with half tablespoon of olive oil, and season with a pinch of salt, pepper, and half of the minced garlic. Toss to evenly coat.

  • 4

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through until tender and lightly caramelized.

  • 5

    Meanwhile, pat the chicken breast dry and season both sides with salt, pepper, and fresh thyme. Rub the remaining garlic onto the chicken for added flavor.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side or until the internal temperature reaches 165°F.

  • 7

    Once cooked, allow the chicken breast to rest for a few minutes, then slice it.

  • 8

    Plate the sliced chicken over the roasted squash and zucchini medley. Garnish with a sprinkle of fresh thyme if desired and serve immediately.