Name: Zesty Roasted Zucchini with Parmesan Crumble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1.5 cup Zucchini; 1 tbsp Olive oil; 2 tbsp Parmesan cheese; 1 tbsp Almond flour; 1 tsp Garlic powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon zest; 1 tbsp Lemon juice

Zesty Roasted Zucchini with Parmesan Crumble

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Zucchini with Parmesan Crumble

Oven-roasted chicken and zucchini tossed in citrusy garlic, topped with a golden parmesan and almond crumble for a satisfyingly crispy finish.

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NUTRITION

Protein

56.6g

Fat

26.1g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Zucchini

1 tbsp Olive oil

2 tbsp Parmesan cheese

1 tbsp Almond flour

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the chicken breast into thin, even strips and cut the zucchini into half-inch thick half-moons.
3
In a large mixing bowl, combine the chicken and zucchini with olive oil, lemon juice, garlic powder, sea salt, and black pepper, tossing until well coated.
4
Spread the chicken and zucchini mixture in a single layer across the prepared baking sheet.
5
In a small bowl, whisk together the grated parmesan cheese, almond flour, and fresh lemon zest.
6
Sprinkle the parmesan crumble mixture evenly over the chicken and zucchini.
7
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the topping is golden brown and crispy.