Name: Lemon Herb Orzo with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Orzo pasta; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.25 cup Cherry tomatoes; 2 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 tbsp Fresh parsley; 1 tbsp Fresh basil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Orzo with Roasted Vegetables

Pan-seared chicken breast served over a bed of zesty lemon orzo and tender roasted vegetables for a bright and citrusy finish.

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NUTRITION

Protein

47.6g

Fat

15.1g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Orzo pasta

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini, bell pepper, and cherry tomatoes with 1 tsp of olive oil and half of the sea salt and black pepper.
3
Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized.
4
While vegetables roast, cook the orzo in boiling water for 8-9 minutes until al dente, then drain.
5
Season the chicken breast with garlic powder and the remaining sea salt and black pepper, then pan-sear in a skillet over medium heat for 6 minutes per side.
6
In a small bowl, whisk together the remaining 1 tsp olive oil, lemon juice, lemon zest, parsley, and basil.
7
Combine the cooked orzo, roasted vegetables, and lemon-herb dressing in a large bowl and toss well.
8
Slice the chicken into strips and serve it over the warm, fragrant orzo salad.