Name: Lemon-Garlic Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Yukon gold potato; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.25 cup Plain Greek yogurt; 1 tbsp Parmesan cheese; 1 tsp Olive oil; 0.25 cup Bone broth; 1 tbsp Lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Lemon-Garlic 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

Lemon-Garlic Chicken with Roasted Vegetables

Tender chicken breast pan-seared with a zesty lemon-garlic glaze, served over crisp roasted potatoes and zucchini for a vibrant and satisfying crunch.

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NUTRITION

Protein

57.8g

Fat

15.4g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Yukon gold potato

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Plain Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

0.25 cup Bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice potatoes, zucchini, and bell peppers into bite-sized pieces.
3
Toss vegetables with olive oil, half the garlic, oregano, salt, and pepper.
4
Roast vegetables for 20-25 minutes until the potatoes are golden and tender.
5
Season chicken breast with salt and pepper; sear in a hot pan for 5-6 minutes per side until cooked through.
6
In the same pan, whisk bone broth, lemon juice, lemon zest, and remaining garlic to create a light sauce.
7
Stir Greek yogurt and Parmesan into the sauce over low heat until creamy.
8
Slice chicken and serve over the roasted vegetables, drizzled with the lemon-garlic yogurt sauce.