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

Savor tender, perfectly seared chicken breast paired with roasted Brussels sprouts and a delicately sweet roasted potato, all drizzled with a hint of olive oil. This dish is light yet satisfying, providing a balanced blend of lean protein, nutritious vegetables, and a touch of heart-healthy fat.

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NUTRITION

331kcal
Protein
35.6g
Fat
8.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (~100g)

1 cup Brussels Sprouts (~88g)

1/2 medium Sweet Potato (~100g)

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the Brussels sprouts and cut them in half. Peel and dice the sweet potato into 1-inch cubes.

  • 3

    Lightly toss the Brussels sprouts and sweet potato with olive oil, salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Season the chicken breast with salt and pepper on both sides.

  • 6

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Adjust the time according to thickness.

  • 7

    Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the Brussels sprouts and sweet potato. 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

Savor tender, perfectly seared chicken breast paired with roasted Brussels sprouts and a delicately sweet roasted potato, all drizzled with a hint of olive oil. This dish is light yet satisfying, providing a balanced blend of lean protein, nutritious vegetables, and a touch of heart-healthy fat.

NUTRITION

331kcal
Protein
35.6g
Fat
8.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (~100g)

1 cup Brussels Sprouts (~88g)

1/2 medium Sweet Potato (~100g)

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the Brussels sprouts and cut them in half. Peel and dice the sweet potato into 1-inch cubes.

  • 3

    Lightly toss the Brussels sprouts and sweet potato with olive oil, salt, and pepper.

  • 4

    Spread the vegetables out on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Season the chicken breast with salt and pepper on both sides.

  • 6

    Sear the chicken breast for about 4-5 minutes on each side until golden brown and cooked through. Adjust the time according to thickness.

  • 7

    Once the chicken is cooked and the vegetables are roasted, plate the chicken alongside the Brussels sprouts and sweet potato. Serve immediately.