Name: Lemon Herb Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 cup cooked white rice; 1.5 tbsp olive oil; 1 cup sliced zucchini; 1 cup sliced carrots; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 1 tbsp chopped fresh parsley; 1 clove minced garlic; 0.5 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Rice

Pan-seared chicken breast and tender sautéed vegetables served over fluffy white rice with a bright, zesty lemon-herb drizzle.

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NUTRITION

Protein

78.1g

Fat

31.8g

Carbs

66.2g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 cup cooked white rice

1.5 tbsp olive oil

1 cup sliced zucchini

1 cup sliced carrots

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

1 tbsp chopped fresh parsley

1 clove minced garlic

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and cook for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and set it aside to rest for 5 minutes before slicing it into strips.
5
In the same skillet, add the remaining 0.5 tablespoon of olive oil along with the sliced carrots and zucchini.
6
Sauté the vegetables for 5-6 minutes until they are tender-crisp, stirring in the minced garlic during the final 60 seconds of cooking.
7
In a small mixing bowl, whisk together the lemon juice, lemon zest, and chopped fresh parsley to create a bright herb drizzle.
8
Place the warm cooked white rice in a bowl, top with the sliced chicken and sautéed vegetables, and finish by pouring the lemon-herb drizzle over the entire dish.