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 balanced dinner featuring tender seared chicken breast paired with caramelized roasted Brussels sprouts and a softly roasted sweet potato. This dish delivers a harmonious blend of savory and naturally sweet flavors, brightening your plate with color and nutrition.

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NUTRITION

373kcal
Protein
36.3g
Fat
8.7g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approximately 100g)

1 cup Brussels Sprouts (88g)

170g Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Trim the ends of the Brussels sprouts and cut them in half. Toss them with half a teaspoon of olive oil, a pinch of salt, and black pepper.

  • 3

    Peel the sweet potato if desired and cut into cubes. Toss lightly with a small amount of olive oil and a pinch of salt.

  • 4

    Place the Brussels sprouts and sweet potato cubes on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper.

  • 6

    Heat a nonstick skillet over medium-high heat with the remaining olive oil. Sear the chicken breast for about 4-5 minutes on each side or until a golden crust forms and the internal temperature reaches 165°F (74°C).

  • 7

    Allow the chicken to rest for a few minutes, then slice.

  • 8

    Plate the sliced chicken alongside the roasted Brussels sprouts and sweet potato. Enjoy your balanced, nutritious dinner!

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 balanced dinner featuring tender seared chicken breast paired with caramelized roasted Brussels sprouts and a softly roasted sweet potato. This dish delivers a harmonious blend of savory and naturally sweet flavors, brightening your plate with color and nutrition.

NUTRITION

373kcal
Protein
36.3g
Fat
8.7g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approximately 100g)

1 cup Brussels Sprouts (88g)

170g Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Trim the ends of the Brussels sprouts and cut them in half. Toss them with half a teaspoon of olive oil, a pinch of salt, and black pepper.

  • 3

    Peel the sweet potato if desired and cut into cubes. Toss lightly with a small amount of olive oil and a pinch of salt.

  • 4

    Place the Brussels sprouts and sweet potato cubes on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper.

  • 6

    Heat a nonstick skillet over medium-high heat with the remaining olive oil. Sear the chicken breast for about 4-5 minutes on each side or until a golden crust forms and the internal temperature reaches 165°F (74°C).

  • 7

    Allow the chicken to rest for a few minutes, then slice.

  • 8

    Plate the sliced chicken alongside the roasted Brussels sprouts and sweet potato. Enjoy your balanced, nutritious dinner!