Name: Tender Lemon-Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 cup zucchini; 1 cup red bell pepper; 1 tbsp lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic powder; 1 tsp honey

Tender Lemon-Herb Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Chicken and Roasted Vegetables

Pan-seared chicken breast finished with a zesty lemon-herb glaze and served alongside a medley of roasted zucchini and bell peppers.

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NUTRITION

Protein

46.9g

Fat

20.1g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp honey

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the zucchini and red bell pepper into uniform bite-sized pieces.
3
Toss the vegetables on a baking sheet with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.
4
Roast the vegetables for 20 minutes until they are tender and slightly caramelized at the edges.
5
Season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.
6
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.
7
Sear the chicken for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
8
Whisk the lemon juice and honey together, then pour the mixture into the skillet to glaze the chicken during the final minute of cooking.
9
Plate the chicken alongside the roasted vegetables and drizzle any remaining pan glaze over the top before serving.