Grilled Chicken Breast with Roasted Zucchini and Bell Pepper

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

Grilled Chicken Breast with Roasted Zucchini and Bell Pepper

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Zucchini and Bell Pepper

Tender chicken breast grilled with lemon and herbs, served alongside roasted zucchini and bell peppers with a hint of smoky char.

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NUTRITION

321kcal
Protein
56.7g
Fat
7.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups sliced Zucchini

1 cup chopped Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    Toss the sliced zucchini and chopped bell peppers in a bowl with half of the olive oil, half of the dried oregano, and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While the vegetables roast, whisk together the remaining olive oil, lemon juice, and oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with salt and pepper.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.

Grilled Chicken Breast with Roasted Zucchini and Bell Pepper

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

Grilled Chicken Breast with Roasted Zucchini and Bell Pepper

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Zucchini and Bell Pepper

Tender chicken breast grilled with lemon and herbs, served alongside roasted zucchini and bell peppers with a hint of smoky char.

NUTRITION

321kcal
Protein
56.7g
Fat
7.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups sliced Zucchini

1 cup chopped Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and heat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    Toss the sliced zucchini and chopped bell peppers in a bowl with half of the olive oil, half of the dried oregano, and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.

  • 4

    While the vegetables roast, whisk together the remaining olive oil, lemon juice, and oregano in a small bowl.

  • 5

    Brush the chicken breast with the lemon-herb mixture and season with salt and pepper.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.