YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato
Enjoy a well-balanced plate featuring tender seared chicken breast paired with crisp roasted Brussels sprouts and a side of sweet potato. This dish combines satisfying protein with a medley of nutrient-dense vegetables, all lightly enhanced with a hint of olive oil for a delicious, healthy dinner.
INGREDIENTS
100g Chicken Breast
100g Brussels Sprouts
100g Sweet Potato
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash and trim the Brussels sprouts, then halve them. Peel and dice the sweet potato into small cubes for quicker roasting.
Toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables roast, season the chicken breast with salt and pepper.
Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until golden and cooked through.
Plate the seared chicken breast alongside the roasted Brussels sprouts and sweet potato, and serve immediately.