Name: Pan-Seared Chicken with Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Zucchini; 1 tbsp Olive oil; 0.5 cup Cooked quinoa; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tsp Lemon juice

Pan-Seared Chicken with Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Zucchini

Golden pan-seared chicken breast served over a bed of fluffy quinoa and tender roasted zucchini finished with a bright squeeze of lemon.

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NUTRITION

Protein

51.4g

Fat

21.2g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Zucchini

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Slice the zucchini into half-moons and toss them on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.
3
Roast the zucchini in the oven for 15 to 18 minutes until they are tender and show light golden edges.
4
While the vegetables roast, season the chicken breast evenly on both sides with the dried oregano and the remaining salt and pepper.
5
Heat the remaining olive oil in a medium skillet over medium-high heat until shimmering.
6
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
7
Reduce the heat to low, add the minced garlic to the pan, and sauté for 1 minute until fragrant, being careful not to burn it.
8
Plate the seared chicken over the warm cooked quinoa, serve the roasted zucchini alongside, and finish the entire dish with a fresh squeeze of lemon juice.