Crispy Zucchini Fritters with Pan-Seared Chicken and Roasted Vegetables

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

Crispy Zucchini Fritters with Pan-Seared Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Zucchini Fritters with Pan-Seared Chicken and Roasted Vegetables

Enjoy this delightful dish featuring tender pan-seared chicken, crispy zucchini fritters, and a medley of roasted vegetables bursting with flavor. The fritters are light and golden, perfectly complementing the juicy chicken and savory roasted veggies for a satisfying and balanced meal.

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NUTRITION

424kcal
Protein
40g
Fat
20.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (skinless, raw)

1/2 medium Zucchini (grated)

1 Large Egg

2 Tbsp Grated Parmesan Cheese

2 Tbsp Whole Wheat Flour

1 cup Mixed Roasted Vegetables

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Grate the zucchini and place in a bowl. Add the large egg, grated Parmesan cheese, and whole wheat flour. Season with a pinch of salt and pepper, and mix until well combined.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Form the zucchini mixture into small fritters and cook for about 3-4 minutes per side until golden and crispy. Remove and set aside.

  • 4

    Season the chicken breast lightly with salt and pepper. Using the same skillet, add the remaining teaspoon of olive oil and pan-sear the chicken over medium-high heat for about 4-5 minutes per side, or until fully cooked.

  • 5

    Meanwhile, toss the mixed vegetables with a bit of salt and pepper. Spread them on a baking tray and roast in the preheated oven for approximately 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the crispy zucchini fritters and roasted vegetables. Serve immediately and enjoy your balanced, protein-packed meal.

Crispy Zucchini Fritters with Pan-Seared Chicken and Roasted Vegetables

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

Crispy Zucchini Fritters with Pan-Seared Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Zucchini Fritters with Pan-Seared Chicken and Roasted Vegetables

Enjoy this delightful dish featuring tender pan-seared chicken, crispy zucchini fritters, and a medley of roasted vegetables bursting with flavor. The fritters are light and golden, perfectly complementing the juicy chicken and savory roasted veggies for a satisfying and balanced meal.

NUTRITION

424kcal
Protein
40g
Fat
20.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (skinless, raw)

1/2 medium Zucchini (grated)

1 Large Egg

2 Tbsp Grated Parmesan Cheese

2 Tbsp Whole Wheat Flour

1 cup Mixed Roasted Vegetables

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Grate the zucchini and place in a bowl. Add the large egg, grated Parmesan cheese, and whole wheat flour. Season with a pinch of salt and pepper, and mix until well combined.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Form the zucchini mixture into small fritters and cook for about 3-4 minutes per side until golden and crispy. Remove and set aside.

  • 4

    Season the chicken breast lightly with salt and pepper. Using the same skillet, add the remaining teaspoon of olive oil and pan-sear the chicken over medium-high heat for about 4-5 minutes per side, or until fully cooked.

  • 5

    Meanwhile, toss the mixed vegetables with a bit of salt and pepper. Spread them on a baking tray and roast in the preheated oven for approximately 12-15 minutes until tender and slightly caramelized.

  • 6

    Plate the pan-seared chicken alongside the crispy zucchini fritters and roasted vegetables. Serve immediately and enjoy your balanced, protein-packed meal.