Name: Stovetop Lemon-Herb Chicken with Pan-Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.33 cup chickpeas; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Stovetop Lemon-Herb Chicken with Pan-Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Stovetop Lemon-Herb Chicken with Pan-Roasted Vegetables

Pan-seared chicken breast infused with zesty lemon and aromatic herbs, tossed with crisp broccoli and fiber-rich chickpeas for a vibrant, satisfying dinner.

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NUTRITION

Protein

53.1g

Fat

18.1g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.33 cup chickpeas

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.
4
Remove the chicken from the pan and set aside on a plate; add the broccoli florets, diced bell pepper, and rinsed chickpeas to the same skillet.
5
Sauté the vegetables for 4-5 minutes, adding a splash of water if needed to steam the broccoli, until they are tender-crisp.
6
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7
Return the chicken and any accumulated juices to the pan, drizzle with fresh lemon juice, and toss everything together for 1 minute before serving.