YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato
Savor tender seared chicken breast paired with perfectly roasted Brussels sprouts and a silky sweet potato. The dish is elevated with a light drizzle of olive oil for a hint of richness, creating a well-balanced dinner that is as visually appealing as it is nutritious.
INGREDIENTS
3.5 oz Chicken Breast (approx. 99g)
1 cup Brussels Sprouts (approx. 88g)
1/2 medium Sweet Potato (approx. 75g)
1.5 tsp Olive Oil (approx. 7.5g)
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the Brussels sprouts and sweet potato.
Season the chicken breast lightly with salt and your preferred herbs.
Heat a non-stick skillet over medium-high heat. Add a minimal amount of olive oil (reserve half of the 1.5 tsp for drizzling later). Sear the chicken breast for about 3-4 minutes on each side until golden brown.
While the chicken is searing, trim and halve the Brussels sprouts and cube the sweet potato. Toss them with the remaining olive oil, salt, and a pinch of pepper.
Spread the Brussels sprouts and sweet potato on a baking sheet and roast them in the preheated oven for about 15-20 minutes or until tender and slightly caramelized.
Once the chicken is cooked through (internal temperature of 165°F), remove it from the skillet and let it rest for a couple of minutes.
Plate the seared chicken breast alongside the roasted Brussels sprouts and sweet potato for a balanced and visually appealing dinner.