Creamy Lemon Ricotta Chicken with Roasted Zucchini

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

Creamy Lemon Ricotta Chicken with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Chicken with Roasted Zucchini

Enjoy a bright and refreshing dinner where tender chicken breasts are enhanced with a tangy, creamy lemon ricotta sauce, perfectly paired with roasted zucchini seasoned with garlic and olive oil. This dish offers a satisfying balance of flavors, textures, and colors, making it a delightful and nutritious meal.

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NUTRITION

393kcal
Protein
45.7g
Fat
15.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Ricotta Cheese

1 medium Zucchini

1 tbsp Fresh Lemon Juice

1/2 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the zucchini on a baking sheet. Drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat evenly.

  • 3

    Roast the zucchini in the oven for about 15-20 minutes until tender and slightly golden.

  • 4

    While the zucchini roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 3-4 minutes on each side until lightly browned.

  • 5

    Reduce the heat to medium-low, add the low-fat ricotta and fresh lemon juice to the skillet, and gently stir to create a creamy sauce around the chicken. Cover and cook until the chicken is thoroughly cooked, about 5-7 minutes more.

  • 6

    Once everything is cooked, plate the chicken topped with the creamy lemon ricotta sauce and serve alongside the roasted zucchini.

Creamy Lemon Ricotta Chicken with Roasted Zucchini

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

Creamy Lemon Ricotta Chicken with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Ricotta Chicken with Roasted Zucchini

Enjoy a bright and refreshing dinner where tender chicken breasts are enhanced with a tangy, creamy lemon ricotta sauce, perfectly paired with roasted zucchini seasoned with garlic and olive oil. This dish offers a satisfying balance of flavors, textures, and colors, making it a delightful and nutritious meal.

NUTRITION

393kcal
Protein
45.7g
Fat
15.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Ricotta Cheese

1 medium Zucchini

1 tbsp Fresh Lemon Juice

1/2 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the zucchini on a baking sheet. Drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat evenly.

  • 3

    Roast the zucchini in the oven for about 15-20 minutes until tender and slightly golden.

  • 4

    While the zucchini roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, sear the chicken for 3-4 minutes on each side until lightly browned.

  • 5

    Reduce the heat to medium-low, add the low-fat ricotta and fresh lemon juice to the skillet, and gently stir to create a creamy sauce around the chicken. Cover and cook until the chicken is thoroughly cooked, about 5-7 minutes more.

  • 6

    Once everything is cooked, plate the chicken topped with the creamy lemon ricotta sauce and serve alongside the roasted zucchini.