Name: Mediterranean Chicken Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tsp olive oil; 0.5 cup white couscous; 1 medium zucchini; 0.5 oz feta cheese; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Mediterranean Chicken Breast 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 Breast with Roasted Vegetables

Pan-seared chicken breast seasoned with aromatic oregano and lemon, served over fluffy white couscous with tender roasted zucchini for a silky texture.

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NUTRITION

Protein

52.2g

Fat

18.9g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

0.5 cup white couscous

1 medium zucchini

0.5 oz feta cheese

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 (200°C).
2
Peel the zucchini completely to remove the fiber-rich skin, then slice it into half-moon shapes.
3
Toss the sliced zucchini with 1 teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.
4
Roast the zucchini for 15 minutes or until very tender and soft.
5
While the vegetables roast, season the chicken breast with dried oregano, sea salt, and black pepper.
6
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
7
Add the chicken to the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.
8
Place the warm, pre-cooked white couscous into a serving bowl.
9
Slice the cooked chicken and arrange it over the couscous along with the roasted zucchini.
10
Garnish with crumbled feta cheese and a fresh drizzle of lemon juice before serving.