Name: Mediterranean Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup zucchini; 0.5 cup carrots; 0.25 cup white rice; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Mediterranean Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Chicken with Roasted Vegetables

Tender chicken breast roasted with aromatic oregano and lemon, served alongside silky peeled zucchini and carrots for a gentle, low-fiber Mediterranean meal.

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NUTRITION

Protein

47.6g

Fat

19.5g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup carrots

0.25 cup white rice

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel the zucchini and carrots completely to reduce fiber content, then slice them into thin half-moons.
3
Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.
4
Place the chicken and vegetables on the baking sheet, drizzling everything with olive oil and lemon juice.
5
Toss the vegetables to coat evenly and ensure the chicken is nestled in the center of the pan.
6
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
While the chicken rests for 5 minutes, warm the pre-cooked white rice.
8
Slice the chicken into strips and serve over the rice with the roasted vegetables.