Name: Lemon Herb Chicken Breast with Roasted Vegetables and Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast, boneless and skinless; 1.75 oz Whole Wheat Penne pasta; 1 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, chopped; 1.5 tsp Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced

Lemon Herb Chicken Breast with Roasted Vegetables and Pasta

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Vegetables and Pasta

Tender chicken breast roasted with lemon and rosemary, served over whole wheat pasta and charred zucchini with a bright squeeze of citrus.

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NUTRITION

Protein

45.0g

Fat

13g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

1.75 oz Whole Wheat Penne pasta

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the chicken breast, sliced zucchini, and bell peppers on the baking sheet.
3
Drizzle with olive oil and lemon juice, then toss with minced garlic, dried oregano, and a pinch of sea salt.
4
Roast in the oven for 18-22 minutes until the chicken is cooked through and vegetables are slightly charred.
5
While the chicken roasts, boil the whole wheat pasta in salted water according to package directions until al dente.
6
Drain the pasta and toss it with the roasted vegetables and any juices from the pan.
7
Slice the chicken and serve it over the pasta and vegetable mixture with an extra squeeze of fresh lemon.