Name: Grilled Chicken Breast with Roasted Veggie Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast, boneless and skinless; 120g Red Potatoes, diced; 100g Zucchini, sliced; 50g Red Bell Pepper, chopped; 1 tsp Extra Virgin Olive Oil; 0.5 tsp Dried Oregano; 0.5 tsp Garlic Powder

Grilled Chicken Breast with Roasted Veggie Medley

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Veggie Medley

Herb-marinated chicken breast grilled to perfection and served with a colorful medley of oven-roasted potatoes and zucchini, finished with a squeeze of charred lemon.

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NUTRITION

Protein

38.1g

Fat

9.1g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

120g Red Potatoes, diced

100g Zucchini, sliced

50g Red Bell Pepper, chopped

1 tsp Extra Virgin Olive Oil

0.5 tsp Dried Oregano

0.5 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the diced red potatoes with half of the olive oil, garlic powder, and a pinch of sea salt.
3
Spread the potatoes on the baking sheet and roast for 15 minutes.
4
While potatoes roast, toss the sliced zucchini and bell peppers with the remaining oil and dried oregano.
5
Add the zucchini and peppers to the baking sheet with the potatoes and roast for an additional 15 minutes until all vegetables are tender and slightly browned.
6
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F.
7
Slice the grilled chicken and serve it alongside the roasted vegetable medley, garnished with a fresh lemon wedge if desired.