Name: Seared Chicken Breast with Roasted Mixed Vegetables and Pineapple
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1/2 cup Red Bell Pepper; 1/2 cup Zucchini; 1/2 cup Pineapple Chunks; 1.25 tbsp Olive Oil

Seared Chicken Breast with Roasted Mixed Vegetables and Pineapple

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Mixed Vegetables and Pineapple

Savor a beautifully seared chicken breast paired with a colorful medley of roasted vegetables and a side of lightly grilled pineapple. The dish is elevated with a hint of olive oil that crisps the veggies, creating a balanced harmony of savory and tropical flavors.

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NUTRITION

Protein

43.8g

Fat

21.4g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Pineapple Chunks

1.25 tbsp Olive Oil

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PREPARATION

1
Preheat the oven to 425°F.
2
Pat the chicken breast dry and season it with salt and pepper.
3
Heat a non-stick skillet over medium-high heat and add a small splash of olive oil. Sear the chicken breast on each side until golden, about 2-3 minutes per side.
4
Transfer the seared chicken to a baking dish.
5
In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with the remaining olive oil and season lightly with salt and pepper.
6
Spread the vegetables around the chicken in the baking dish.
7
Roast in the preheated oven for about 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
While roasting, grill pineapple chunks in a lightly oiled pan over medium heat for 2-3 minutes on each side until caramelized.
9
Plate the chicken with a serving of roasted vegetables and top with the grilled pineapple chunks. Serve warm.