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 balanced dinner featuring lightly seared chicken breast paired with caramelized roasted Brussels sprouts and tender sweet potato. This dish is beautifully seasoned, highlighting the natural flavors of each ingredient, and is perfectly portioned to maintain your calorie and protein goals while satisfying your palate.

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NUTRITION

333kcal
Protein
35.3g
Fat
13g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3.75 ounces Chicken Breast (107g)

1/2 cup Brussels Sprouts (44g)

2/3 medium Sweet Potato (90g)

2 teaspoons Olive Oil (9g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 3

    Cut the sweet potato into even pieces or rounds. Toss with a small amount of olive oil, salt, and pepper, and add to the baking sheet with Brussels sprouts.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, turning halfway for even caramelization.

  • 5

    While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper.

  • 6

    Sear the chicken breast for approximately 3-4 minutes on each side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken 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 balanced dinner featuring lightly seared chicken breast paired with caramelized roasted Brussels sprouts and tender sweet potato. This dish is beautifully seasoned, highlighting the natural flavors of each ingredient, and is perfectly portioned to maintain your calorie and protein goals while satisfying your palate.

NUTRITION

333kcal
Protein
35.3g
Fat
13g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

3.75 ounces Chicken Breast (107g)

1/2 cup Brussels Sprouts (44g)

2/3 medium Sweet Potato (90g)

2 teaspoons Olive Oil (9g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 3

    Cut the sweet potato into even pieces or rounds. Toss with a small amount of olive oil, salt, and pepper, and add to the baking sheet with Brussels sprouts.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, turning halfway for even caramelization.

  • 5

    While the vegetables are roasting, heat a nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper.

  • 6

    Sear the chicken breast for approximately 3-4 minutes on each side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for a few minutes before slicing.

  • 8

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