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

Savor the delightful combination of a perfectly seared chicken breast paired with caramelized Brussels sprouts and tender roasted sweet potato. This dish features well-balanced flavors and textures – crisp, slightly charred veggies complementing the lean, juicy chicken – ideal for a nourishing dinner that satisfies your nutritional targets.

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NUTRITION

347kcal
Protein
33g
Fat
11.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato (approx. 100g)

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cut the sweet potato into 1-inch cubes. Trim and halve the Brussels sprouts.

  • 3

    Place the sweet potato and Brussels sprouts on a baking sheet. Drizzle with half of the olive oil, sprinkle with salt and pepper, and toss to evenly coat.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, pat the chicken breast dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the chicken breast for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken breast with a side of roasted Brussels sprouts and sweet potato cubes. Serve warm and enjoy!

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

Savor the delightful combination of a perfectly seared chicken breast paired with caramelized Brussels sprouts and tender roasted sweet potato. This dish features well-balanced flavors and textures – crisp, slightly charred veggies complementing the lean, juicy chicken – ideal for a nourishing dinner that satisfies your nutritional targets.

NUTRITION

347kcal
Protein
33g
Fat
11.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato (approx. 100g)

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cut the sweet potato into 1-inch cubes. Trim and halve the Brussels sprouts.

  • 3

    Place the sweet potato and Brussels sprouts on a baking sheet. Drizzle with half of the olive oil, sprinkle with salt and pepper, and toss to evenly coat.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, pat the chicken breast dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Sear the chicken breast for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken breast with a side of roasted Brussels sprouts and sweet potato cubes. Serve warm and enjoy!