Seared Chicken Breast with Roasted Broccoli, Bell Pepper, and Carrot Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Roasted Broccoli, Bell Pepper, and Carrot Medley

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli, Bell Pepper, and Carrot Medley

Enjoy a vibrant plate featuring perfectly seared chicken breast paired with a medley of roasted broccoli, red bell pepper, and carrots. This dish balances savory and sweet flavors, with the natural char from roasting enhancing the freshness of the vegetables while keeping the plate light and nourishing.

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NUTRITION

436kcal
Protein
49.9g
Fat
14.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 Red Bell Pepper

1 medium Carrot

2 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper into strips, and peeling and cutting the carrot into sticks.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 5-6 minutes on each side until golden brown and fully cooked.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetable medley and serve immediately.

Seared Chicken Breast with Roasted Broccoli, Bell Pepper, and Carrot Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Roasted Broccoli, Bell Pepper, and Carrot Medley

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli, Bell Pepper, and Carrot Medley

Enjoy a vibrant plate featuring perfectly seared chicken breast paired with a medley of roasted broccoli, red bell pepper, and carrots. This dish balances savory and sweet flavors, with the natural char from roasting enhancing the freshness of the vegetables while keeping the plate light and nourishing.

NUTRITION

436kcal
Protein
49.9g
Fat
14.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 Red Bell Pepper

1 medium Carrot

2 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting the broccoli into florets, slicing the red bell pepper into strips, and peeling and cutting the carrot into sticks.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 5-6 minutes on each side until golden brown and fully cooked.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Plate the sliced chicken alongside the roasted vegetable medley and serve immediately.