Lemon-Herb Roasted Chicken and Tender Zucchini

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

Lemon-Herb Roasted Chicken and Tender Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Tender Zucchini

Enjoy a vibrant dish featuring succulent lemon-herb roasted chicken paired with tender, sautéed zucchini and a side of fluffy quinoa. This balanced meal is bursting with bright citrus notes and aromatic herbs, making it a refreshing yet satisfying option for dinner.

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NUTRITION

355kcal
Protein
37.6g
Fat
9.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, a teaspoon of extra virgin olive oil, salt, and black pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper and brush with the lemon-herb mixture.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, slice the zucchini into rounds.

  • 6

    Heat a non-stick skillet over medium heat, add a light drizzle of olive oil, and sauté the zucchini until tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.

  • 7

    Reheat the pre-cooked quinoa if needed, or serve it at room temperature alongside the chicken and zucchini.

  • 8

    Plate the chicken with the tender zucchini and quinoa, drizzling any remaining lemon-herb mixture over the top for extra flavor.

Lemon-Herb Roasted Chicken and Tender Zucchini

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

Lemon-Herb Roasted Chicken and Tender Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Tender Zucchini

Enjoy a vibrant dish featuring succulent lemon-herb roasted chicken paired with tender, sautéed zucchini and a side of fluffy quinoa. This balanced meal is bursting with bright citrus notes and aromatic herbs, making it a refreshing yet satisfying option for dinner.

NUTRITION

355kcal
Protein
37.6g
Fat
9.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, chopped fresh herbs, a teaspoon of extra virgin olive oil, salt, and black pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper and brush with the lemon-herb mixture.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, slice the zucchini into rounds.

  • 6

    Heat a non-stick skillet over medium heat, add a light drizzle of olive oil, and sauté the zucchini until tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.

  • 7

    Reheat the pre-cooked quinoa if needed, or serve it at room temperature alongside the chicken and zucchini.

  • 8

    Plate the chicken with the tender zucchini and quinoa, drizzling any remaining lemon-herb mixture over the top for extra flavor.