Name: Pan-Seared Chicken Cutlets with Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast cutlet; 1 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 clove Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Pan-Seared Chicken Cutlets with Garden Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Cutlets with Garden Vegetables

Pan-seared chicken cutlets seasoned with aromatic herbs and served with a vibrant medley of crisp-tender garden vegetables finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53g

Fat

20.5g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast cutlet

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken cutlets dry and season both sides with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Add the chicken cutlets to the pan and sear for 3-4 minutes per side until golden brown and cooked through.
4
Remove the chicken from the pan and set aside on a plate to rest.
5
In the same skillet, add the broccoli, bell peppers, and zucchini, sautéing for 5-6 minutes until crisp-tender.
6
Stir in the minced garlic and cook for 1 minute until fragrant.
7
Return the chicken to the pan, drizzle with fresh lemon juice, and toss everything together before serving.