Name: One-Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 cup Baby potatoes; 1 tbsp Olive oil; 0.25 cup Yellow onion; 0.5 cup Red bell pepper; 1 cup Zucchini; 2 cloves Garlic; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Chicken and Veggies

Pan-seared chicken breast and tender baby potatoes simmered with vibrant zucchini and peppers in a bright, zesty lemon-garlic sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.8g

Fat

19.6g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 cup Baby potatoes

1 tbsp Olive oil

0.25 cup Yellow onion

0.5 cup Red bell pepper

1 cup Zucchini

2 cloves Garlic

1 tbsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
1. Cut the chicken breast into 1-inch pieces and season with the dried oregano, sea salt, and black pepper.
2
2. Slice the baby potatoes into thin rounds, about 1/8-inch thick, to ensure they cook quickly on the stovetop.
3
3. Heat the olive oil in a large non-stick skillet over medium heat.
4
4. Add the sliced potatoes to the skillet in a single layer and cook for 6 minutes, flipping once, until they are golden and tender.
5
5. Push the potatoes to the side of the pan and add the chicken pieces, sautéing for 5 minutes until browned and cooked through.
6
6. Add the diced yellow onion, red bell pepper, and zucchini to the pan, stirring frequently for 4 minutes until the vegetables soften.
7
7. Stir in the minced garlic and cook for 60 seconds until the aroma is released.
8
8. Pour the lemon juice over the mixture, scraping the bottom of the pan to incorporate all the savory browned bits before serving.