Name: Roasted Zucchini and Herb Rice Pilaf with Lemon Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked jasmine rice; 1 cup Zucchini; 0.5 tbsp Extra virgin olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 1 tbsp Fresh parsley; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Roasted Zucchini and Herb Rice Pilaf with Lemon Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Zucchini and Herb Rice Pilaf with Lemon Chicken

Pan-seared chicken breast served over a fragrant herb-infused rice pilaf with tender roasted zucchini for a bright and citrusy finish.

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NUTRITION

Protein

49.0g

Fat

12.8g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 cup Zucchini

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini into half-moons and toss with half of the olive oil and a pinch of salt and pepper.
3
Spread the zucchini on the baking sheet and roast for 15 minutes until tender and slightly golden.
4
Season the chicken breast with dried oregano, salt, and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
6
Remove the chicken from the pan to rest, then add the diced onion and minced garlic to the same skillet, sautéing until fragrant.
7
Add the cooked rice, fresh parsley, and lemon juice to the skillet, stirring for 2 minutes to incorporate the flavors.
8
Slice the chicken and serve it over the herb rice pilaf with the roasted zucchini on the side.