Grilled Chicken Breast with Roasted Zucchini Rounds and Melted Mozzarella served with Tomato Vermicelli Soup

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

Grilled Chicken Breast with Roasted Zucchini Rounds and Melted Mozzarella served with Tomato Vermicelli Soup

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Zucchini Rounds and Melted Mozzarella served with Tomato Vermicelli Soup

Enjoy a well-balanced dish featuring a juicy grilled chicken breast paired with tender roasted zucchini rounds topped with melted mozzarella, all accompanied by a light, aromatic tomato vermicelli soup that warms and comforts. This meal harmonizes lean protein with fresh vegetables and a savory broth for a satisfying experience.

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NUTRITION

489kcal
Protein
49.1g
Fat
14.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1 ounce Part-Skim Mozzarella Cheese

1 cup Diced Tomatoes

1/4 cup Vermicelli Pasta

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest briefly before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Slice the zucchini into 1/4-inch rounds, toss them in a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15 minutes until tender and slightly charred.

  • 4

    In a small saucepan over medium heat, pour in the low-sodium chicken broth and diced tomatoes. Add minced garlic (or finely chopped from the clove) and a teaspoon of olive oil. Bring to a simmer and add the vermicelli pasta. Cook for 5-7 minutes until the pasta is al dente. Season with salt and pepper.

  • 5

    Place the roasted zucchini rounds on a plate, top them with the melted mozzarella cheese by laying slices or sprinkling shredded cheese while they are still hot so it melts slightly.

  • 6

    Serve the grilled chicken sliced alongside the zucchini rounds and pour a bowl of warm tomato vermicelli soup. Enjoy the harmonious blend of flavors and textures.

Grilled Chicken Breast with Roasted Zucchini Rounds and Melted Mozzarella served with Tomato Vermicelli Soup

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

Grilled Chicken Breast with Roasted Zucchini Rounds and Melted Mozzarella served with Tomato Vermicelli Soup

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Zucchini Rounds and Melted Mozzarella served with Tomato Vermicelli Soup

Enjoy a well-balanced dish featuring a juicy grilled chicken breast paired with tender roasted zucchini rounds topped with melted mozzarella, all accompanied by a light, aromatic tomato vermicelli soup that warms and comforts. This meal harmonizes lean protein with fresh vegetables and a savory broth for a satisfying experience.

NUTRITION

489kcal
Protein
49.1g
Fat
14.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1 ounce Part-Skim Mozzarella Cheese

1 cup Diced Tomatoes

1/4 cup Vermicelli Pasta

1 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest briefly before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Slice the zucchini into 1/4-inch rounds, toss them in a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15 minutes until tender and slightly charred.

  • 4

    In a small saucepan over medium heat, pour in the low-sodium chicken broth and diced tomatoes. Add minced garlic (or finely chopped from the clove) and a teaspoon of olive oil. Bring to a simmer and add the vermicelli pasta. Cook for 5-7 minutes until the pasta is al dente. Season with salt and pepper.

  • 5

    Place the roasted zucchini rounds on a plate, top them with the melted mozzarella cheese by laying slices or sprinkling shredded cheese while they are still hot so it melts slightly.

  • 6

    Serve the grilled chicken sliced alongside the zucchini rounds and pour a bowl of warm tomato vermicelli soup. Enjoy the harmonious blend of flavors and textures.