Roasted Vegetable Medley with Grilled Chicken

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

Roasted Vegetable Medley with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Grilled Chicken

A delicate medley featuring roasted eggplant and lightly sautéed zucchini with a whisper of grilled chicken, finished with a drizzle of extra virgin olive oil. Enjoy this artfully minimalist dish that balances subtle savory notes with a bright, roasted vegetable finish.

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NUTRITION

125kcal
Protein
2.1g
Fat
10.4g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

2.5 grams Grilled Chicken Breast

100 grams Eggplant, cubed

40 grams Zucchini, sliced

10 grams Extra Virgin Olive Oil (approx. 2 tsp)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the eggplant cubes and zucchini slices lightly with a bit of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 4

    Meanwhile, lightly grill the chicken by quickly searing the 2.5 grams piece in a hot pan until it gets a light char, then set aside.

  • 5

    Once the vegetables are roasted, plate them and top with the grilled chicken. Drizzle the remaining olive oil over the dish for extra flavor.

  • 6

    Serve immediately as a petite, artfully balanced dish.

Roasted Vegetable Medley with Grilled Chicken

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

Roasted Vegetable Medley with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Grilled Chicken

A delicate medley featuring roasted eggplant and lightly sautéed zucchini with a whisper of grilled chicken, finished with a drizzle of extra virgin olive oil. Enjoy this artfully minimalist dish that balances subtle savory notes with a bright, roasted vegetable finish.

NUTRITION

125kcal
Protein
2.1g
Fat
10.4g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

2.5 grams Grilled Chicken Breast

100 grams Eggplant, cubed

40 grams Zucchini, sliced

10 grams Extra Virgin Olive Oil (approx. 2 tsp)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the eggplant cubes and zucchini slices lightly with a bit of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 4

    Meanwhile, lightly grill the chicken by quickly searing the 2.5 grams piece in a hot pan until it gets a light char, then set aside.

  • 5

    Once the vegetables are roasted, plate them and top with the grilled chicken. Drizzle the remaining olive oil over the dish for extra flavor.

  • 6

    Serve immediately as a petite, artfully balanced dish.