Seared Chicken Breast with Roasted Asparagus 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 Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Asparagus and Sweet Potato

Enjoy a light yet satisfying dinner featuring a perfectly seared chicken breast paired with tender roasted asparagus and a naturally sweet, roasted sweet potato. The dish is enhanced with a touch of olive oil for a subtle, savory finish, making it both nutritious and delicious.

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NUTRITION

344kcal
Protein
37g
Fat
8.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup Asparagus

3/4 medium Sweet Potato

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cut the sweet potato into 1/2-inch rounds or cubes, and trim the woody ends from the asparagus.

  • 3

    Toss the sweet potato and asparagus with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly browned, stirring once halfway through.

  • 5

    Meanwhile, pat the chicken breast dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes after cooking, then slice and serve alongside the roasted vegetables.

Seared Chicken Breast with Roasted Asparagus 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 Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Asparagus and Sweet Potato

Enjoy a light yet satisfying dinner featuring a perfectly seared chicken breast paired with tender roasted asparagus and a naturally sweet, roasted sweet potato. The dish is enhanced with a touch of olive oil for a subtle, savory finish, making it both nutritious and delicious.

NUTRITION

344kcal
Protein
37g
Fat
8.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup Asparagus

3/4 medium Sweet Potato

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cut the sweet potato into 1/2-inch rounds or cubes, and trim the woody ends from the asparagus.

  • 3

    Toss the sweet potato and asparagus with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until tender and lightly browned, stirring once halfway through.

  • 5

    Meanwhile, pat the chicken breast dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes after cooking, then slice and serve alongside the roasted vegetables.