Lemon-Herb Chicken with Fresh Bulgar Wheat Salad and Roasted Vegetables

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

Lemon-Herb Chicken with Fresh Bulgar Wheat Salad and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Fresh Bulgar Wheat Salad and Roasted Vegetables

Savor the bright flavors of zesty lemon and aromatic herbs paired with tender, grilled chicken breast. This vibrant dish is complemented by a refreshing bulgar wheat salad and a medley of roasted vegetables, creating a balanced meal that is both nutrient-rich and delicious.

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NUTRITION

405kcal
Protein
32.1g
Fat
16g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Bulgar Wheat

1 tbsp Olive Oil

1 medium Lemon (juice)

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

0.25 cup chopped Red Onion

0.5 cup halved Cherry Tomatoes

2 tbsp Fresh Herbs (parsley, thyme, oregano)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine the juice of the lemon, half the olive oil, and the fresh herbs. Add salt and pepper to taste.

  • 3

    Marinate the chicken breast in the lemon-herb mixture for at least 15 minutes.

  • 4

    Meanwhile, prepare the bulgar wheat salad by combining the cooked bulgar wheat, chopped red bell pepper, zucchini, red onion, and cherry tomatoes in a bowl. Drizzle with a little olive oil, and season with salt, pepper, and additional chopped herbs if desired.

  • 5

    Place the marinated chicken on a grill pan or regular pan over medium-high heat and grill for about 6-7 minutes per side until fully cooked.

  • 6

    At the same time, spread the remaining vegetables on a baking sheet, drizzle with a bit of olive oil, season with salt and pepper, and roast in the preheated oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken and serve it over a bed of fresh bulgar wheat salad with a side of roasted vegetables. Drizzle any remaining pan juices over the dish and enjoy.

Lemon-Herb Chicken with Fresh Bulgar Wheat Salad and Roasted Vegetables

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

Lemon-Herb Chicken with Fresh Bulgar Wheat Salad and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Fresh Bulgar Wheat Salad and Roasted Vegetables

Savor the bright flavors of zesty lemon and aromatic herbs paired with tender, grilled chicken breast. This vibrant dish is complemented by a refreshing bulgar wheat salad and a medley of roasted vegetables, creating a balanced meal that is both nutrient-rich and delicious.

NUTRITION

405kcal
Protein
32.1g
Fat
16g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Bulgar Wheat

1 tbsp Olive Oil

1 medium Lemon (juice)

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

0.25 cup chopped Red Onion

0.5 cup halved Cherry Tomatoes

2 tbsp Fresh Herbs (parsley, thyme, oregano)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine the juice of the lemon, half the olive oil, and the fresh herbs. Add salt and pepper to taste.

  • 3

    Marinate the chicken breast in the lemon-herb mixture for at least 15 minutes.

  • 4

    Meanwhile, prepare the bulgar wheat salad by combining the cooked bulgar wheat, chopped red bell pepper, zucchini, red onion, and cherry tomatoes in a bowl. Drizzle with a little olive oil, and season with salt, pepper, and additional chopped herbs if desired.

  • 5

    Place the marinated chicken on a grill pan or regular pan over medium-high heat and grill for about 6-7 minutes per side until fully cooked.

  • 6

    At the same time, spread the remaining vegetables on a baking sheet, drizzle with a bit of olive oil, season with salt and pepper, and roast in the preheated oven for about 15 minutes until tender and slightly caramelized.

  • 7

    Slice the chicken and serve it over a bed of fresh bulgar wheat salad with a side of roasted vegetables. Drizzle any remaining pan juices over the dish and enjoy.