Name: Grilled Chicken Breast with Lentil and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.05 oz Chicken Breast; 0.4 cup Cooked Brown Lentils; 0.8 cup chopped Zucchini; 0.3 cup chopped Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic

Grilled Chicken Breast with Lentil and Roasted Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil and Roasted Vegetable Salad

Tender grilled chicken breast served over a hearty bed of earthy lentils and roasted zucchini and peppers, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

Protein

35.7g

Fat

13.7g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

4.05 oz Chicken Breast

0.4 cup Cooked Brown Lentils

0.8 cup chopped Zucchini

0.3 cup chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced zucchini and red bell pepper with one teaspoon of olive oil and a pinch of salt on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
4
Season the chicken breast with salt, pepper, and dried oregano if desired.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
6
In a mixing bowl, combine the cooked lentils with the roasted vegetables.
7
Whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic to create the dressing.
8
Slice the grilled chicken and serve it over the lentil and vegetable salad, drizzled with the zesty lemon dressing.