Name: Pan-Seared Lemon Herb Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 tbsp plain egg whites; 1 tbsp olive oil; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tbsp lemon juice

Pan-Seared Lemon Herb Chicken with Roasted Rainbow 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 Lemon Herb Chicken with Roasted Rainbow Vegetables

Succulent pan-seared chicken breast seasoned with aromatic herbs, paired with a vibrant medley of roasted broccoli and peppers for a satisfying crunch.

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NUTRITION

Protein

34.2g

Fat

16.4g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 tbsp plain egg whites

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp lemon juice

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PREPARATION

1
Preheat oven to 400°F.
2
Toss broccoli florets and red bell pepper with 0.5 tbsp olive oil and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the vegetables for 15-18 minutes until the edges are slightly charred and tender.
4
While vegetables roast, whisk the plain egg whites in a small bowl and dip the chicken breast slices to lightly coat them.
5
Season the coated chicken evenly with garlic powder, dried oregano, sea salt, and black pepper.
6
Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.
7
Add the chicken to the skillet and sear for 4-5 minutes per side until the exterior is golden brown and the center is opaque.
8
Remove from heat, drizzle with fresh lemon juice, and serve immediately with the roasted vegetables.