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

Savor the flavor of perfectly seared chicken breast paired with tender roasted sweet potatoes and crisp asparagus. This delightful dinner brings together a balance of satisfying protein and vibrant vegetables, all enhanced with a drizzle of olive oil for a slight hint of richness.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
40g
Fat
18.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Sweet Potato

1 cup Asparagus

1 tablespoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into 1/2-inch cubes. Trim the tough ends off the asparagus.

  • 3

    Toss the sweet potato and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and lightly browned.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper. Heat a skillet over medium-high heat.

  • 6

    Sear the chicken breast skin-side down for 4-5 minutes until a golden crust forms, then flip and cook for an additional 4-5 minutes until cooked through.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.

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

Savor the flavor of perfectly seared chicken breast paired with tender roasted sweet potatoes and crisp asparagus. This delightful dinner brings together a balance of satisfying protein and vibrant vegetables, all enhanced with a drizzle of olive oil for a slight hint of richness.

NUTRITION

424kcal
Protein
40g
Fat
18.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Sweet Potato

1 cup Asparagus

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into 1/2-inch cubes. Trim the tough ends off the asparagus.

  • 3

    Toss the sweet potato and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and lightly browned.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper. Heat a skillet over medium-high heat.

  • 6

    Sear the chicken breast skin-side down for 4-5 minutes until a golden crust forms, then flip and cook for an additional 4-5 minutes until cooked through.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.