YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato
Enjoy a well-balanced dinner featuring lightly seared chicken breast paired with crunchy roasted Brussels sprouts and tender sweet potato. This dish combines savory protein with the natural sweetness of vegetables, accented by a hint of olive oil for extra flavor without excess calories.
INGREDIENTS
3.5 oz Chicken Breast (approx 100g)
1 cup Brussels Sprouts (approx 88g)
1/2 medium Sweet Potato (approx 100g)
1 tsp Olive Oil (approx 5g)
PREPARATION
Preheat your oven to 425°F (220°C).
Pat dry the chicken breast and season lightly with salt, pepper, or your favorite herbs.
Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear each side for 2-3 minutes until golden brown. Transfer to a plate.
Toss the Brussels sprouts (halved) with olive oil, salt, and pepper on a baking sheet.
Place the Brussels sprouts in the oven and roast for about 15-20 minutes until tender and slightly crispy on the edges.
While the Brussels sprouts roast, pierce the sweet potato a few times with a fork and microwave on high for about 4-5 minutes until soft, or bake it if preferred.
Return the seared chicken breast to the skillet or oven to warm through if needed, ensuring it reaches an internal temperature of 165°F (74°C).
Plate the chicken breast with a side of roasted Brussels sprouts and sweet potato. Serve immediately and enjoy!