Name: Lemon-Herb Crispy Chicken and Roasted Vegetable Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 tbsp Lemon Juice; 2 tbsp Fresh Herbs (Parsley, Thyme); 1 tbsp Whole Wheat Breadcrumbs; 1 medium Red Bell Pepper; 0.5 medium Zucchini; 0.25 medium Red Onion; 1 tsp Olive Oil; 2 leaves Butter Lettuce

Lemon-Herb Crispy Chicken and Roasted Vegetable Lettuce Wraps

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Chicken and Roasted Vegetable Lettuce Wraps

Enjoy a vibrant mix of crispy lemon-herb chicken paired with a medley of roasted vegetables, all tucked into crisp lettuce wraps. This dish delivers a perfect balance of tangy, savory flavors and a satisfying crunch, making it a delightful option for a healthy dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

44.4g

Fat

14.1g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Thyme)

1 tbsp Whole Wheat Breadcrumbs

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

2 leaves Butter Lettuce

Try 3 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F (220°C).
2
In a small bowl, combine lemon juice, chopped fresh herbs, and a pinch of salt and pepper.
3
Pat the chicken breast dry and coat it with the lemon-herb mixture, then press it into whole wheat breadcrumbs for a crispy texture.
4
Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the chicken on both sides until golden (about 2-3 minutes per side).
5
Transfer the chicken to a baking sheet and roast in the preheated oven for 12-15 minutes, or until the chicken is cooked through.
6
While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper, and spread on a separate baking sheet.
7
Roast the vegetables in the oven for about 15 minutes until tender and slightly charred.
8
Once both the chicken and roasted vegetables are ready, allow the chicken to rest for a few minutes before slicing it into strips.
9
Assemble the lettuce wraps by placing slices of crispy chicken and a generous serving of roasted vegetables onto butter lettuce leaves. Drizzle any remaining juices over the top and serve immediately.