Name: Lemon-Herb Chicken Breast with Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 2 cup Zucchini; 1 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 1 clove Garlic; 0.25 cup Cooked quinoa; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon-Herb Chicken Breast with Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Breast with Roasted Zucchini

Pan-seared chicken breast infused with zesty lemon and aromatic herbs, served alongside tender roasted zucchini for a bright and vibrant meal.

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NUTRITION

Protein

54.1g

Fat

21g

Carbs

22.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 cup Zucchini

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 cup Cooked quinoa

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 baking sheet with parchment paper for easy cleanup.
2
Slice the zucchini into rounds and toss them on the baking sheet with 0.5 tbsp olive oil and half of the salt and pepper.
3
Roast the zucchini for 15-18 minutes until they are tender and slightly golden around the edges.
4
Season the chicken breast evenly on both sides with the dried oregano and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp olive oil in a stainless steel or cast iron skillet over medium-high heat.
6
Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
7
Lower the heat and add the minced garlic and lemon juice to the skillet, spooning the juices over the chicken for one minute.
8
Plate the chicken and roasted zucchini over the warm quinoa, drizzling any remaining pan juices over the top.