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 seared chicken breast with a crisp exterior, paired with perfectly roasted Brussels sprouts and tender sweet potato cubes. The dish is lightly kissed with olive oil and seasoned to perfection, offering a delightful mix of textures and flavors perfect for a clean, nutritious meal.

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NUTRITION

333kcal
Protein
35g
Fat
13.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (100g)

1 cup Brussels Sprouts (88g)

1/2 medium Sweet Potato (57g)

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season with a pinch of salt and black pepper.

  • 3

    Heat a skillet over medium-high heat and add 1 tsp of olive oil.

  • 4

    Sear the chicken breast for about 2-3 minutes on each side until it develops a golden crust.

  • 5

    Transfer the seared chicken to a baking dish.

  • 6

    In a bowl, toss Brussels sprouts (halved if large) and diced sweet potato with the remaining 1 tsp olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet in a single layer.

  • 8

    Place both the chicken and vegetables in the oven.

  • 9

    Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the chicken for an additional 10-12 minutes until fully cooked.

  • 10

    Slice the chicken and 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 seared chicken breast with a crisp exterior, paired with perfectly roasted Brussels sprouts and tender sweet potato cubes. The dish is lightly kissed with olive oil and seasoned to perfection, offering a delightful mix of textures and flavors perfect for a clean, nutritious meal.

NUTRITION

333kcal
Protein
35g
Fat
13.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (100g)

1 cup Brussels Sprouts (88g)

1/2 medium Sweet Potato (57g)

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season with a pinch of salt and black pepper.

  • 3

    Heat a skillet over medium-high heat and add 1 tsp of olive oil.

  • 4

    Sear the chicken breast for about 2-3 minutes on each side until it develops a golden crust.

  • 5

    Transfer the seared chicken to a baking dish.

  • 6

    In a bowl, toss Brussels sprouts (halved if large) and diced sweet potato with the remaining 1 tsp olive oil, salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet in a single layer.

  • 8

    Place both the chicken and vegetables in the oven.

  • 9

    Roast the vegetables for about 20-25 minutes until tender and slightly caramelized, and bake the chicken for an additional 10-12 minutes until fully cooked.

  • 10

    Slice the chicken and serve alongside the roasted Brussels sprouts and sweet potato.