YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato
Enjoy a perfectly balanced dinner featuring a beautifully seared chicken breast paired with caramelized Brussels sprouts and tender roasted sweet potato, all enhanced with a drizzle of olive oil and a sprinkle of salt and pepper. This clean, wholesome plate provides satisfying flavors and textures while supporting your nutritional goals.
INGREDIENTS
3.5 oz Chicken Breast (~99g)
1 cup Brussels Sprouts (~88g)
1 tsp Olive Oil (for Brussels Sprouts)
1/2 medium Sweet Potato (~75g)
1/2 tsp Olive Oil (for Sweet Potato)
Salt and Pepper (to taste)
PREPARATION
Preheat the oven to 425°F.
Pat the chicken breast dry and season with salt and pepper on both sides.
In a non-stick skillet over medium-high heat, sear the chicken breast for about 2-3 minutes per side until it develops a golden crust. Once seared, reduce the heat to medium and cook until the internal temperature reaches 165°F, about 4-5 additional minutes, then remove from heat and let rest.
While the chicken cooks, prepare the vegetables. Trim and halve the Brussels sprouts and dice the sweet potato into even chunks.
In a bowl, toss the Brussels sprouts with 1 teaspoon olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer.
On another section of the baking sheet or a separate one, toss the sweet potato chunks with 1/2 teaspoon olive oil, salt, and pepper.
Roast both the Brussels sprouts and sweet potato in the preheated oven. The Brussels sprouts should take about 15-20 minutes until tender and slightly caramelized, and the sweet potato about 20-25 minutes until fork-tender. Stir halfway through for even cooking.
Slice the rested chicken breast and plate alongside the roasted Brussels sprouts and sweet potato.
Enjoy this nutrient-packed dinner that hits your protein and caloric targets perfectly.