Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus

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

Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus

Enjoy a vibrant plate of perfectly seared chicken breast paired with tender, roasted sweet potatoes and asparagus. The dish is elevated with a drizzle of olive oil and a hint of garlic and rosemary, providing a warm, earthy, and satisfying experience.

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NUTRITION

460kcal
Protein
38.5g
Fat
24.1g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1/2 cup Asparagus

1.5 tbsp Extra Virgin Olive Oil

1 tsp Garlic Powder

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into 1/2-inch thick rounds and trim the asparagus by snapping off the woody ends.

  • 3

    In a bowl, toss the sweet potato and asparagus with 1/2 of the olive oil, garlic powder, dried rosemary, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned, turning halfway through.

  • 5

    While the vegetables are roasting, pat the chicken breast dry and season it with salt and pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat until shimmering.

  • 7

    Sear the chicken breast for about 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes before slicing.

  • 9

    Plate the sliced chicken with the roasted vegetables and serve warm.

Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus

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

Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Sweet Potatoes and Asparagus

Enjoy a vibrant plate of perfectly seared chicken breast paired with tender, roasted sweet potatoes and asparagus. The dish is elevated with a drizzle of olive oil and a hint of garlic and rosemary, providing a warm, earthy, and satisfying experience.

NUTRITION

460kcal
Protein
38.5g
Fat
24.1g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1/2 cup Asparagus

1.5 tbsp Extra Virgin Olive Oil

1 tsp Garlic Powder

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into 1/2-inch thick rounds and trim the asparagus by snapping off the woody ends.

  • 3

    In a bowl, toss the sweet potato and asparagus with 1/2 of the olive oil, garlic powder, dried rosemary, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned, turning halfway through.

  • 5

    While the vegetables are roasting, pat the chicken breast dry and season it with salt and pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat until shimmering.

  • 7

    Sear the chicken breast for about 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes before slicing.

  • 9

    Plate the sliced chicken with the roasted vegetables and serve warm.