Lemon Garlic Pan-Seared Chicken with Roasted Vegetables

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

Lemon Garlic Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Vegetables

Savor the bright flavors of lemon and garlic complementing a perfectly pan-seared chicken breast, paired with a medley of roasted zucchini, red bell pepper, and red onion. This dish boasts a balanced mix of lean protein and vibrant vegetables, ideal for a wholesome, clean-eating dinner.

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NUTRITION

320kcal
Protein
36.9g
Fat
13g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and 1 tsp of olive oil.

  • 3

    Marinate the chicken breast in the lemon garlic mixture for about 10 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat and add the remaining 1 tsp olive oil.

  • 5

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes per side, until golden brown and cooked through.

  • 6

    Meanwhile, preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 8

    Plate the seared chicken breast alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken for extra flavor and serve immediately.

Lemon Garlic Pan-Seared Chicken with Roasted Vegetables

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

Lemon Garlic Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Vegetables

Savor the bright flavors of lemon and garlic complementing a perfectly pan-seared chicken breast, paired with a medley of roasted zucchini, red bell pepper, and red onion. This dish boasts a balanced mix of lean protein and vibrant vegetables, ideal for a wholesome, clean-eating dinner.

NUTRITION

320kcal
Protein
36.9g
Fat
13g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and 1 tsp of olive oil.

  • 3

    Marinate the chicken breast in the lemon garlic mixture for about 10 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat and add the remaining 1 tsp olive oil.

  • 5

    Place the chicken breast in the hot skillet and sear for about 4-5 minutes per side, until golden brown and cooked through.

  • 6

    Meanwhile, preheat the oven to 425°F. Toss the sliced zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 8

    Plate the seared chicken breast alongside the roasted vegetables. Drizzle any remaining pan juices over the chicken for extra flavor and serve immediately.