Tender Roasted Zucchini and Eggplant with Lemon Garlic Chicken

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

Tender Roasted Zucchini and Eggplant with Lemon Garlic Chicken

YOUR SOLIN GENERATED RECIPE

Tender Roasted Zucchini and Eggplant with Lemon Garlic Chicken

Savor a delightful medley of roasted zucchini and eggplant tossed in a zesty lemon garlic dressing, complemented by perfectly grilled chicken breast. This vibrant dish balances tender, caramelized vegetables with juicy, protein-packed chicken for a satisfying meal that excites the palate with its fresh, bright flavors.

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NUTRITION

384kcal
Protein
39.8g
Fat
18.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1 medium Eggplant

1 tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Lemon Juice

Salt and Black Pepper (to taste)

1 tablespoon Fresh Herbs (thyme or oregano)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the zucchini and eggplant into ½-inch thick rounds or half-moons. Place them on a baking sheet.

  • 3

    Drizzle the olive oil over the vegetables, then add minced garlic, lemon juice, salt, pepper, and fresh herbs. Toss to evenly coat.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and lightly browned, flipping halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a splash of lemon juice. Grill or pan-sear the chicken over medium-high heat for about 5-7 minutes per side, or until fully cooked.

  • 6

    Once cooked, slice the chicken breast and serve it over or alongside the roasted vegetables.

  • 7

    Finish with an optional drizzle of extra lemon juice and a sprinkle of fresh herbs before serving.

Tender Roasted Zucchini and Eggplant with Lemon Garlic Chicken

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

Tender Roasted Zucchini and Eggplant with Lemon Garlic Chicken

YOUR SOLIN GENERATED RECIPE

Tender Roasted Zucchini and Eggplant with Lemon Garlic Chicken

Savor a delightful medley of roasted zucchini and eggplant tossed in a zesty lemon garlic dressing, complemented by perfectly grilled chicken breast. This vibrant dish balances tender, caramelized vegetables with juicy, protein-packed chicken for a satisfying meal that excites the palate with its fresh, bright flavors.

NUTRITION

384kcal
Protein
39.8g
Fat
18.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

1 medium Eggplant

1 tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Lemon Juice

Salt and Black Pepper (to taste)

1 tablespoon Fresh Herbs (thyme or oregano)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the zucchini and eggplant into ½-inch thick rounds or half-moons. Place them on a baking sheet.

  • 3

    Drizzle the olive oil over the vegetables, then add minced garlic, lemon juice, salt, pepper, and fresh herbs. Toss to evenly coat.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and lightly browned, flipping halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a splash of lemon juice. Grill or pan-sear the chicken over medium-high heat for about 5-7 minutes per side, or until fully cooked.

  • 6

    Once cooked, slice the chicken breast and serve it over or alongside the roasted vegetables.

  • 7

    Finish with an optional drizzle of extra lemon juice and a sprinkle of fresh herbs before serving.