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 and flavorful dinner featuring a perfectly seared chicken breast paired with tender roasted Brussels sprouts and a sweet, caramelized sweet potato half. Finished with a drizzle of olive oil and a hint of seasoning, this dish is designed to hit your protein and calorie goals while offering a satisfying mix of textures and tastes.

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NUTRITION

396kcal
Protein
37g
Fat
17.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Olive Oil

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and trim the Brussels sprouts, then halve them. Peel and cut the sweet potato into 1/2-inch thick rounds or cubes.

  • 3

    Toss the Brussels sprouts and sweet potato in a bowl with half of the olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and caramelized, stirring once halfway through.

  • 5

    While the vegetables are roasting, pat the chicken breast dry and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Once everything is cooked, plate the seared chicken breast alongside the roasted 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

Enjoy a balanced and flavorful dinner featuring a perfectly seared chicken breast paired with tender roasted Brussels sprouts and a sweet, caramelized sweet potato half. Finished with a drizzle of olive oil and a hint of seasoning, this dish is designed to hit your protein and calorie goals while offering a satisfying mix of textures and tastes.

NUTRITION

396kcal
Protein
37g
Fat
17.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and trim the Brussels sprouts, then halve them. Peel and cut the sweet potato into 1/2-inch thick rounds or cubes.

  • 3

    Toss the Brussels sprouts and sweet potato in a bowl with half of the olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and caramelized, stirring once halfway through.

  • 5

    While the vegetables are roasting, pat the chicken breast dry and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for about 5-6 minutes on each side, or until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Once everything is cooked, plate the seared chicken breast alongside the roasted Brussels sprouts and sweet potato. Serve immediately.