Name: Pan-Seared Lemon Herb Chicken with Sautéed Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 2 cloves garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp lemon juice

Pan-Seared Lemon Herb Chicken with Sautéed Garden Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Sautéed Garden Vegetables

Tender chicken breast pan-seared to a golden brown and served alongside a vibrant medley of crisp-tender zucchini and bell peppers finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.8g

Fat

19.7g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.
2
Heat a large skillet over medium-high heat and add half of the olive oil, swirling to coat the pan.
3
Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
4
Remove the chicken from the pan and set aside to rest on a plate.
5
In the same skillet, add the remaining olive oil along with the sliced red onion, zucchini, and bell peppers.
6
Sauté the vegetables for 5-6 minutes, stirring frequently, until they are crisp-tender and slightly caramelized.
7
Add the minced garlic to the vegetables and cook for an additional 60 seconds until fragrant.
8
Return the chicken to the pan, drizzle everything with fresh lemon juice, and toss gently before serving.