Seared Chicken Breast with Roasted Broccoli and Carrots

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

Seared Chicken Breast with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Carrots

Savor a delightful dinner featuring a perfectly seared chicken breast paired with tender roasted broccoli and carrots, complemented by a fresh side salad dressed lightly in lemon and olive oil. This dish delivers a balanced blend of protein and vibrant veggies, creating a satisfying meal with a burst of flavor in every bite.

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NUTRITION

445kcal
Protein
44.5g
Fat
22.8g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

130 grams Chicken Breast

4 tsp Extra Virgin Olive Oil

1 cup Broccoli

1 medium Carrot

1 cup Mixed Greens

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the broccoli florets and sliced carrot with 2 teaspoons of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat dry the chicken breast and season both sides with salt and pepper.

  • 5

    Heat the remaining 2 teaspoons of olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken breast for about 5-6 minutes on each side until it reaches an internal temperature of 165°F (74°C) and develops a golden crust.

  • 7

    Assemble a small salad by combining the mixed greens with lemon juice, a pinch of salt, and a drizzle of olive oil if desired.

  • 8

    Plate the seared chicken breast alongside the roasted vegetables and a serving of fresh salad. Serve immediately.

Seared Chicken Breast with Roasted Broccoli and Carrots

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

Seared Chicken Breast with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Carrots

Savor a delightful dinner featuring a perfectly seared chicken breast paired with tender roasted broccoli and carrots, complemented by a fresh side salad dressed lightly in lemon and olive oil. This dish delivers a balanced blend of protein and vibrant veggies, creating a satisfying meal with a burst of flavor in every bite.

NUTRITION

445kcal
Protein
44.5g
Fat
22.8g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

130 grams Chicken Breast

4 tsp Extra Virgin Olive Oil

1 cup Broccoli

1 medium Carrot

1 cup Mixed Greens

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the broccoli florets and sliced carrot with 2 teaspoons of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat dry the chicken breast and season both sides with salt and pepper.

  • 5

    Heat the remaining 2 teaspoons of olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken breast for about 5-6 minutes on each side until it reaches an internal temperature of 165°F (74°C) and develops a golden crust.

  • 7

    Assemble a small salad by combining the mixed greens with lemon juice, a pinch of salt, and a drizzle of olive oil if desired.

  • 8

    Plate the seared chicken breast alongside the roasted vegetables and a serving of fresh salad. Serve immediately.