Name: Pan-Seared Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.25 oz chicken breast; 0 tsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Pan-Seared Lemon Herb Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Roasted Vegetables

Pan-seared chicken breast infused with bright lemon and earthy herbs, served alongside a medley of tender roasted zucchini and bell peppers.

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NUTRITION

Protein

58.9g

Fat

7.7g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

6.25 oz chicken breast

0 tsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the zucchini into half-moons and the red bell pepper into thin strips.
3
Spread the vegetables on the baking sheet, lightly mist with oil spray, and roast for 18-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, season the chicken breast on both sides with sea salt, black pepper, garlic powder, and dried oregano.
5
Heat the olive oil in a medium non-stick skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
During the final minute of cooking, pour the lemon juice over the chicken to deglaze the pan and coat the meat.
8
Plate the chicken alongside the roasted vegetables and garnish with freshly chopped parsley.