Lemon Herb Pan-Seared Chicken with Roasted Bell Peppers and Spinach

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

Lemon Herb Pan-Seared Chicken with Roasted Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken with Roasted Bell Peppers and Spinach

Enjoy a vibrant medley of flavors in this dish where juicy pan-seared chicken is accented with a zesty lemon herb marinade, complemented by sweet roasted bell peppers and fresh sautéed spinach. This balanced meal offers a delightful mix of savory and tangy notes perfect for a nourishing dinner.

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NUTRITION

347kcal
Protein
34.1g
Fat
17.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

2 cups Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and dried oregano.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, and minced garlic to create the marinade.

  • 3

    Marinate the chicken breast in the mixture for at least 15 minutes while you prepare the vegetables.

  • 4

    Slice the red bell pepper into strips. In a pan, add a splash of olive oil and roast the bell pepper over medium heat until tender and slightly charred, about 5-7 minutes. Remove and set aside.

  • 5

    In the same pan, add the marinated chicken and cook over medium-high heat for about 5-6 minutes per side until fully cooked and golden brown.

  • 6

    Once the chicken is almost done, add the spinach to the pan and sauté for 1-2 minutes until wilted, stirring gently to combine the flavors.

  • 7

    Plate the chicken, then top with the roasted red bell pepper and sautéed spinach. Drizzle any remaining pan juices over the top and serve immediately.

Lemon Herb Pan-Seared Chicken with Roasted Bell Peppers and Spinach

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

Lemon Herb Pan-Seared Chicken with Roasted Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken with Roasted Bell Peppers and Spinach

Enjoy a vibrant medley of flavors in this dish where juicy pan-seared chicken is accented with a zesty lemon herb marinade, complemented by sweet roasted bell peppers and fresh sautéed spinach. This balanced meal offers a delightful mix of savory and tangy notes perfect for a nourishing dinner.

NUTRITION

347kcal
Protein
34.1g
Fat
17.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

2 cups Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and dried oregano.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, and minced garlic to create the marinade.

  • 3

    Marinate the chicken breast in the mixture for at least 15 minutes while you prepare the vegetables.

  • 4

    Slice the red bell pepper into strips. In a pan, add a splash of olive oil and roast the bell pepper over medium heat until tender and slightly charred, about 5-7 minutes. Remove and set aside.

  • 5

    In the same pan, add the marinated chicken and cook over medium-high heat for about 5-6 minutes per side until fully cooked and golden brown.

  • 6

    Once the chicken is almost done, add the spinach to the pan and sauté for 1-2 minutes until wilted, stirring gently to combine the flavors.

  • 7

    Plate the chicken, then top with the roasted red bell pepper and sautéed spinach. Drizzle any remaining pan juices over the top and serve immediately.