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 this vibrant dinner featuring a juicy seared chicken breast alongside tender roasted Brussels sprouts and sweet potato. The dish is elegantly balanced, providing savory seared meat with the mild sweetness of roasted vegetables, all drizzled with a hint of olive oil, making it a perfect, wholesome meal.

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NUTRITION

333kcal
Protein
36g
Fat
8.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Begin by washing and trimming the Brussels sprouts, then cut them in half.

  • 3

    Peel and dice the sweet potato into small cubes for even roasting.

  • 4

    In a bowl, toss the Brussels sprouts and sweet potato with the teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 7

    Season the chicken breast with salt and pepper on both sides.

  • 8

    Sear the chicken breast in the skillet for about 4-5 minutes on each side, until golden brown and cooked through.

  • 9

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

  • 10

    Serve immediately and enjoy your balanced, protein-packed 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 this vibrant dinner featuring a juicy seared chicken breast alongside tender roasted Brussels sprouts and sweet potato. The dish is elegantly balanced, providing savory seared meat with the mild sweetness of roasted vegetables, all drizzled with a hint of olive oil, making it a perfect, wholesome meal.

NUTRITION

333kcal
Protein
36g
Fat
8.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Begin by washing and trimming the Brussels sprouts, then cut them in half.

  • 3

    Peel and dice the sweet potato into small cubes for even roasting.

  • 4

    In a bowl, toss the Brussels sprouts and sweet potato with the teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 7

    Season the chicken breast with salt and pepper on both sides.

  • 8

    Sear the chicken breast in the skillet for about 4-5 minutes on each side, until golden brown and cooked through.

  • 9

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

  • 10

    Serve immediately and enjoy your balanced, protein-packed dinner.