Name: Chicken and Roasted Vegetable Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 tbsp Olive oil; 0.5 cup Bell peppers; 0.5 cup Zucchini; 1 medium Whole wheat tortilla; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Lime juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Wraps

Pan-seared chicken breast and tender roasted vegetables wrapped in a warm tortilla with a vibrant squeeze of fresh lime.

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NUTRITION

Protein

54.1g

Fat

15.3g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Olive oil

0.5 cup Bell peppers

0.5 cup Zucchini

1 medium Whole wheat tortilla

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lime juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the bell peppers and zucchini into thin strips and toss them with half of the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until tender and slightly caramelized.
4
While the vegetables are roasting, season the chicken breast with garlic powder and the remaining salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
6
Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips and drizzle with fresh lime juice.
7
Warm the tortilla in a dry skillet for 30 seconds per side until pliable.
8
Layer the roasted vegetables and chicken strips in the center of the tortilla, fold in the sides, and roll tightly to serve.