Lemon Herb Rice Pilaf with Roasted Vegetables

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

Lemon Herb Rice Pilaf with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Roasted Vegetables

Pan-seared chicken breast served over a fragrant lemon-herb rice pilaf with tender roasted zucchini and peppers that offer a vibrant pop of color.

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NUTRITION

457kcal
Protein
57.9g
Fat
13.9g
Carbs
24.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice zucchini and red bell pepper into bite-sized pieces; toss with 0.25 tbsp olive oil and a pinch of the sea salt and black pepper.

  • 3

    Roast vegetables for 18 minutes until tender and slightly caramelized.

  • 4

    Season chicken breast with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

  • 5

    Heat the remaining 0.25 tbsp olive oil in a skillet over medium heat; cook chicken for 6 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small saucepan, combine rice, chicken broth, and lemon zest; simmer covered for 15 minutes until liquid is absorbed.

  • 7

    Fluff the rice with a fork, then stir in the lemon juice and chopped fresh parsley.

  • 8

    Slice the chicken and serve over the rice pilaf alongside the roasted vegetables.

Lemon Herb Rice Pilaf with Roasted Vegetables

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

Lemon Herb Rice Pilaf with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Roasted Vegetables

Pan-seared chicken breast served over a fragrant lemon-herb rice pilaf with tender roasted zucchini and peppers that offer a vibrant pop of color.

NUTRITION

457kcal
Protein
57.9g
Fat
13.9g
Carbs
24.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice zucchini and red bell pepper into bite-sized pieces; toss with 0.25 tbsp olive oil and a pinch of the sea salt and black pepper.

  • 3

    Roast vegetables for 18 minutes until tender and slightly caramelized.

  • 4

    Season chicken breast with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

  • 5

    Heat the remaining 0.25 tbsp olive oil in a skillet over medium heat; cook chicken for 6 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small saucepan, combine rice, chicken broth, and lemon zest; simmer covered for 15 minutes until liquid is absorbed.

  • 7

    Fluff the rice with a fork, then stir in the lemon juice and chopped fresh parsley.

  • 8

    Slice the chicken and serve over the rice pilaf alongside the roasted vegetables.