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

Enjoy a bright and savory dish featuring tender pan-seared chicken infused with lemon-Garlic goodness, paired with a medley of perfectly roasted vegetables. This vibrant plate promises a balanced blend of lean protein and fiber-rich veggies, ideal for a nourishing dinner.

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NUTRITION

404kcal
Protein
44.7g
Fat
18.7g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt & 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 red bell pepper and zucchini into bite-sized pieces, and toss them with half the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt and pepper.

  • 5

    In a pan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 6

    Add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 7

    In the final minute, drizzle lemon juice over the chicken to infuse a fresh citrus flavor.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.

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

Enjoy a bright and savory dish featuring tender pan-seared chicken infused with lemon-Garlic goodness, paired with a medley of perfectly roasted vegetables. This vibrant plate promises a balanced blend of lean protein and fiber-rich veggies, ideal for a nourishing dinner.

NUTRITION

404kcal
Protein
44.7g
Fat
18.7g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 cup Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets, slice red bell pepper and zucchini into bite-sized pieces, and toss them with half the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt and pepper.

  • 5

    In a pan, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 6

    Add the chicken breast and sear for about 5-6 minutes on each side until golden brown and cooked through.

  • 7

    In the final minute, drizzle lemon juice over the chicken to infuse a fresh citrus flavor.

  • 8

    Plate the chicken alongside the roasted vegetables and serve warm.