Roasted Zucchini with Lemon-Herb Dressing

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

Roasted Zucchini with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini with Lemon-Herb Dressing

Succulent chicken breast and sliced zucchini roasted until tender, then finished with a vibrant lemon-herb dressing that adds a bright, citrusy zing.

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NUTRITION

462kcal
Protein
55.1g
Fat
21.0g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch cubes and slice the zucchini into half-moons approximately half an inch thick.

  • 3

    Place the chicken and zucchini on the prepared baking sheet, drizzle with half of the olive oil, and season with the sea salt and black pepper.

  • 4

    Roast in the oven for 18 to 20 minutes, tossing halfway through, until the chicken is cooked through and the zucchini is golden and tender.

  • 5

    While the tray roasts, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, finely chopped parsley, and chopped dill in a small bowl.

  • 6

    Remove the tray from the oven, transfer the roasted chicken and zucchini to a serving plate, and drizzle the fresh lemon-herb dressing over everything while still warm.

Roasted Zucchini with Lemon-Herb Dressing

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

Roasted Zucchini with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini with Lemon-Herb Dressing

Succulent chicken breast and sliced zucchini roasted until tender, then finished with a vibrant lemon-herb dressing that adds a bright, citrusy zing.

NUTRITION

462kcal
Protein
55.1g
Fat
21.0g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch cubes and slice the zucchini into half-moons approximately half an inch thick.

  • 3

    Place the chicken and zucchini on the prepared baking sheet, drizzle with half of the olive oil, and season with the sea salt and black pepper.

  • 4

    Roast in the oven for 18 to 20 minutes, tossing halfway through, until the chicken is cooked through and the zucchini is golden and tender.

  • 5

    While the tray roasts, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, finely chopped parsley, and chopped dill in a small bowl.

  • 6

    Remove the tray from the oven, transfer the roasted chicken and zucchini to a serving plate, and drizzle the fresh lemon-herb dressing over everything while still warm.