Lemon Garlic Pan-Seared Chicken Breast 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 Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken Breast with Roasted Vegetables

Savor the zesty and aromatic flavors of lemon and garlic that elevate a tender, pan-seared chicken breast, served alongside a vibrant medley of roasted vegetables. This dish offers a harmonious balance of protein and fresh produce, perfect for a nourishing dinner.

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NUTRITION

468kcal
Protein
47.6g
Fat
20.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Cut the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds. Toss them in a bowl with half of the olive oil, a pinch of salt and pepper, and set aside.

  • 3

    Place the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.

  • 4

    Meanwhile, pat the chicken breast dry and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a pan over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the chicken breast to the pan, searing for about 5-6 minutes per side until golden and cooked through. During the last minute, drizzle lemon juice over the chicken.

  • 7

    Once cooked, remove the chicken from the pan and let it rest for a couple of minutes.

  • 8

    Serve the pan-seared chicken breast alongside the roasted vegetables, and enjoy a refreshing, well-balanced meal.

Lemon Garlic Pan-Seared Chicken Breast 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 Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken Breast with Roasted Vegetables

Savor the zesty and aromatic flavors of lemon and garlic that elevate a tender, pan-seared chicken breast, served alongside a vibrant medley of roasted vegetables. This dish offers a harmonious balance of protein and fresh produce, perfect for a nourishing dinner.

NUTRITION

468kcal
Protein
47.6g
Fat
20.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted vegetables.

  • 2

    Cut the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds. Toss them in a bowl with half of the olive oil, a pinch of salt and pepper, and set aside.

  • 3

    Place the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.

  • 4

    Meanwhile, pat the chicken breast dry and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a pan over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the chicken breast to the pan, searing for about 5-6 minutes per side until golden and cooked through. During the last minute, drizzle lemon juice over the chicken.

  • 7

    Once cooked, remove the chicken from the pan and let it rest for a couple of minutes.

  • 8

    Serve the pan-seared chicken breast alongside the roasted vegetables, and enjoy a refreshing, well-balanced meal.