Name: Lemon-Tahini Chicken with Roasted Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup bell peppers; 1 tbsp tahini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 cup cooked quinoa; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Lemon-Tahini Chicken with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Lemon-Tahini Chicken with Roasted Bell Peppers

Oven-roasted chicken breast and vibrant bell peppers drizzled with a velvety lemon-tahini sauce for a bright and nutrient-dense dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.7g

Fat

28.9g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup bell peppers

1 tbsp tahini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the chicken breast and sliced bell peppers on the baking sheet, then toss with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast for 20-25 minutes until the chicken is cooked through and the peppers are tender with slightly charred edges.
4
While the chicken roasts, whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a tablespoon of warm water at a time until the sauce is smooth and pourable.
5
Slice the roasted chicken and serve it over the warm cooked quinoa alongside the roasted peppers.
6
Drizzle the velvety lemon-tahini sauce generously over the chicken and vegetables before serving.