Lemon Herb Chicken Breast with Roasted Squash and Tomato Salad

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

Lemon Herb Chicken Breast with Roasted Squash and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Squash and Tomato Salad

Pan-seared chicken breast seasoned with lemon and fresh thyme, served over roasted butternut squash and a crisp spinach-tomato salad with toasted pepitas.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
46.9g
Fat
23g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup Butternut Squash, cubed

1 tbsp Extra Virgin Olive Oil

1 cup Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

1 tsp Fresh Thyme

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed butternut squash with half of the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the squash for 20-25 minutes until tender and slightly caramelized.

  • 4

    While squash roasts, season the chicken breast with salt, pepper, and fresh thyme.

  • 5

    Heat a skillet over medium-high heat with the remaining olive oil and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small bowl, whisk together the lemon juice with a pinch of salt and pepper to create a simple dressing.

  • 7

    In a large bowl, combine the baby spinach, halved cherry tomatoes, and roasted squash.

  • 8

    Drizzle the lemon dressing over the salad and toss gently.

  • 9

    Slice the chicken breast and serve it over the salad, garnishing with the pumpkin seeds for an extra boost of iron and crunch.

Lemon Herb Chicken Breast with Roasted Squash and Tomato Salad

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

Lemon Herb Chicken Breast with Roasted Squash and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Squash and Tomato Salad

Pan-seared chicken breast seasoned with lemon and fresh thyme, served over roasted butternut squash and a crisp spinach-tomato salad with toasted pepitas.

NUTRITION

474kcal
Protein
46.9g
Fat
23g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup Butternut Squash, cubed

1 tbsp Extra Virgin Olive Oil

1 cup Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

1 tsp Fresh Thyme

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed butternut squash with half of the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the squash for 20-25 minutes until tender and slightly caramelized.

  • 4

    While squash roasts, season the chicken breast with salt, pepper, and fresh thyme.

  • 5

    Heat a skillet over medium-high heat with the remaining olive oil and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small bowl, whisk together the lemon juice with a pinch of salt and pepper to create a simple dressing.

  • 7

    In a large bowl, combine the baby spinach, halved cherry tomatoes, and roasted squash.

  • 8

    Drizzle the lemon dressing over the salad and toss gently.

  • 9

    Slice the chicken breast and serve it over the salad, garnishing with the pumpkin seeds for an extra boost of iron and crunch.