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 and zesty flavors of pan-seared chicken infused with lemon and garlic, paired with a medley of perfectly roasted vegetables. This dish strikes a balance between hearty protein and the freshness of seasonal produce, making it a delightful meal for a nutritious dinner.

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NUTRITION

403kcal
Protein
46.1g
Fat
13.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 small Zucchini

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix lemon juice, minced garlic, salt, and pepper. Rub the mixture over the chicken breast.

  • 3

    Heat a non-stick pan over medium-high heat and add the 1/2 tablespoon of olive oil. Once hot, place the chicken breast in the pan and sear for 3-4 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, chop the broccoli into florets, slice the carrot into rounds, and cut the zucchini into half-moons. Toss the vegetables with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, until tender and slightly caramelized.

  • 6

    Slice the seared chicken and serve it atop the roasted vegetables. Garnish with an extra drizzle of lemon juice if desired.

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 and zesty flavors of pan-seared chicken infused with lemon and garlic, paired with a medley of perfectly roasted vegetables. This dish strikes a balance between hearty protein and the freshness of seasonal produce, making it a delightful meal for a nutritious dinner.

NUTRITION

403kcal
Protein
46.1g
Fat
13.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 small Zucchini

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix lemon juice, minced garlic, salt, and pepper. Rub the mixture over the chicken breast.

  • 3

    Heat a non-stick pan over medium-high heat and add the 1/2 tablespoon of olive oil. Once hot, place the chicken breast in the pan and sear for 3-4 minutes on each side until golden and cooked through.

  • 4

    Meanwhile, chop the broccoli into florets, slice the carrot into rounds, and cut the zucchini into half-moons. Toss the vegetables with a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15 minutes, until tender and slightly caramelized.

  • 6

    Slice the seared chicken and serve it atop the roasted vegetables. Garnish with an extra drizzle of lemon juice if desired.