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 vibrant and nutritious dinner featuring a perfectly seared chicken breast served alongside roasted Brussels sprouts and a tender sweet potato. The dish is elegantly balanced with a hint of olive oil that enhances natural flavors without overpowering the freshness of the vegetables.

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NUTRITION

361kcal
Protein
37g
Fat
13.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

3.75 ounces Chicken Breast (approx. 106g)

1 cup Brussels Sprouts (approx. 88g)

1/2 small Sweet Potato (approx. 75g)

2 teaspoons Olive Oil (approx. 10g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and your choice of herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

  • 4

    Transfer the chicken to the oven to finish cooking for about 8-10 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is in the oven, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the Brussels sprouts in the oven for about 15 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Peel and cube the sweet potato into small pieces. Toss with a dash of olive oil, salt, and pepper, and add them to the baking sheet with Brussels sprouts during the last 10-12 minutes of roasting.

  • 8

    Plate the seared chicken alongside the roasted Brussels sprouts and sweet potato. Serve warm.

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 vibrant and nutritious dinner featuring a perfectly seared chicken breast served alongside roasted Brussels sprouts and a tender sweet potato. The dish is elegantly balanced with a hint of olive oil that enhances natural flavors without overpowering the freshness of the vegetables.

NUTRITION

361kcal
Protein
37g
Fat
13.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

3.75 ounces Chicken Breast (approx. 106g)

1 cup Brussels Sprouts (approx. 88g)

1/2 small Sweet Potato (approx. 75g)

2 teaspoons Olive Oil (approx. 10g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and your choice of herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden brown.

  • 4

    Transfer the chicken to the oven to finish cooking for about 8-10 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is in the oven, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the Brussels sprouts in the oven for about 15 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Peel and cube the sweet potato into small pieces. Toss with a dash of olive oil, salt, and pepper, and add them to the baking sheet with Brussels sprouts during the last 10-12 minutes of roasting.

  • 8

    Plate the seared chicken alongside the roasted Brussels sprouts and sweet potato. Serve warm.