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 perfectly seared chicken breast paired with a medley of roasted Brussels sprouts and sweet potato. The dish features a crisp exterior on the chicken with tender, caramelized vegetables that bring a delightful balance of savory and subtly sweet flavors.

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NUTRITION

375kcal
Protein
40g
Fat
9.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1.5 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Wash and trim the Brussels sprouts; halve them if large. Dice the sweet potato into 1-inch cubes.

  • 3

    In a bowl, toss the Brussels sprouts and sweet potato with olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through for even browning.

  • 5

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

  • 6

    Sear the chicken breast for about 3-4 minutes per side until golden brown and cooked through.

  • 7

    Plate the seared chicken breast alongside the roasted Brussels sprouts and sweet potato, and serve immediately.

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 perfectly seared chicken breast paired with a medley of roasted Brussels sprouts and sweet potato. The dish features a crisp exterior on the chicken with tender, caramelized vegetables that bring a delightful balance of savory and subtly sweet flavors.

NUTRITION

375kcal
Protein
40g
Fat
9.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1.5 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Wash and trim the Brussels sprouts; halve them if large. Dice the sweet potato into 1-inch cubes.

  • 3

    In a bowl, toss the Brussels sprouts and sweet potato with olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through for even browning.

  • 5

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

  • 6

    Sear the chicken breast for about 3-4 minutes per side until golden brown and cooked through.

  • 7

    Plate the seared chicken breast alongside the roasted Brussels sprouts and sweet potato, and serve immediately.