Name: Lemon Herb Chicken and Zucchini Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.5 cup zucchini; 0.5 cup cherry tomatoes; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 and Zucchini Skillet

Pan-seared chicken breast and crisp zucchini sautéed with aromatic garlic and fresh herbs, served over a bed of fluffy, lemon-infused quinoa.

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NUTRITION

Protein

51.4g

Fat

21.4g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup zucchini

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and half of the dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the pan and set it aside on a plate to rest.
5
In the same skillet, add the minced garlic and sliced zucchini, sautéing for 3-4 minutes until the zucchini is tender-crisp.
6
Stir in the cherry tomatoes, the remaining dried oregano, and the fresh lemon juice, cooking for another 2 minutes until the tomatoes begin to soften.
7
Slice the rested chicken into strips and return it to the skillet, tossing briefly to combine and warm through.
8
Serve the lemon herb chicken and vegetable mixture immediately over the warm cooked quinoa.