Name: Lemon Herb Chicken Breast with Roasted Zucchini and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Chicken Breast, sliced; 0.5 cup cooked Quinoa; 1.5 cups Zucchini, sliced into half-moons; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano; Pinch of Sea Salt and Black Pepper

Lemon Herb Chicken Breast with Roasted Zucchini and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Zucchini and Quinoa

Tender chicken breast pan-seared with fresh lemon and oregano, served over fluffy quinoa and roasted zucchini with a bright citrus finish.

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NUTRITION

Protein

14.5g

Fat

16.8g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast, sliced

0.5 cup cooked Quinoa

1.5 cups Zucchini, sliced into half-moons

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini with half of the olive oil, sea salt, and black pepper on a baking sheet.
3
Roast the zucchini for 15-18 minutes until tender and slightly golden.
4
While zucchini roasts, season the chicken breast slices with dried oregano, salt, and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 3-4 minutes per side until cooked through and golden brown.
7
Deglaze the skillet by pouring the lemon juice over the chicken, stirring to coat.
8
Fluff the pre-cooked quinoa and place it in a bowl.
9
Top the quinoa with the roasted zucchini and the lemon-herb chicken.
10
Drizzle any remaining pan juices over the dish before serving.