Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato

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

Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato

Enjoy a well-balanced dinner featuring succulent seared chicken breast paired with tender roasted Brussels sprouts and a perfectly baked sweet potato. This dish offers a satisfying blend of lean protein and nutrient-rich vegetables, enhanced by a touch of olive oil for that subtle, savory finish.

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NUTRITION

347kcal
Protein
37g
Fat
8.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Peel (if desired) and chop the sweet potato into even cubes or slices, season lightly, and add to the baking sheet with the Brussels sprouts.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through for even browning.

  • 5

    While the vegetables roast, season the chicken breast with your favorite herbs, salt, and pepper.

  • 6

    Heat a skillet over medium-high heat and lightly spray or brush with a small amount of olive oil.

  • 7

    Sear the chicken breast for about 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted Brussels sprouts and sweet potato.

Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato

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

Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato

Enjoy a well-balanced dinner featuring succulent seared chicken breast paired with tender roasted Brussels sprouts and a perfectly baked sweet potato. This dish offers a satisfying blend of lean protein and nutrient-rich vegetables, enhanced by a touch of olive oil for that subtle, savory finish.

NUTRITION

347kcal
Protein
37g
Fat
8.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Peel (if desired) and chop the sweet potato into even cubes or slices, season lightly, and add to the baking sheet with the Brussels sprouts.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through for even browning.

  • 5

    While the vegetables roast, season the chicken breast with your favorite herbs, salt, and pepper.

  • 6

    Heat a skillet over medium-high heat and lightly spray or brush with a small amount of olive oil.

  • 7

    Sear the chicken breast for about 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted Brussels sprouts and sweet potato.