Seared Chicken Breast with Roasted Bell Peppers and Snap Peas

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

Seared Chicken Breast with Roasted Bell Peppers and Snap Peas

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Bell Peppers and Snap Peas

Enjoy a light yet satisfying dinner featuring a perfectly seared chicken breast complemented by a medley of roasted bell peppers, snap peas, and artichoke hearts. The dish is finished with a touch of olive oil to bring out the vibrant flavors in every ingredient, creating a vibrant, well-balanced meal that feels both nourishing and indulgent.

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NUTRITION

462kcal
Protein
45.8g
Fat
18.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

130g Chicken Breast

150g Roasted Bell Peppers

100g Snap Peas

80g Artichoke Hearts

1 Tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Place the sliced bell peppers and artichoke hearts on the baking sheet. Drizzle a little olive oil (from your measured tablespoon, reserving a bit for the chicken) over them, and season lightly with salt and pepper. Roast in the oven for about 15 minutes until they’re tender and slightly charred.

  • 3

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

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear it for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    In the last few minutes of cooking, add the snap peas to the skillet to warm them slightly while retaining their crunch.

  • 6

    Remove the chicken from the skillet and let it rest for a couple of minutes. Slice the chicken breast, and plate it with the roasted bell peppers, artichoke hearts, and snap peas.

  • 7

    Serve warm and enjoy your balanced, flavorful dinner.

Seared Chicken Breast with Roasted Bell Peppers and Snap Peas

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

Seared Chicken Breast with Roasted Bell Peppers and Snap Peas

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Bell Peppers and Snap Peas

Enjoy a light yet satisfying dinner featuring a perfectly seared chicken breast complemented by a medley of roasted bell peppers, snap peas, and artichoke hearts. The dish is finished with a touch of olive oil to bring out the vibrant flavors in every ingredient, creating a vibrant, well-balanced meal that feels both nourishing and indulgent.

NUTRITION

462kcal
Protein
45.8g
Fat
18.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

130g Chicken Breast

150g Roasted Bell Peppers

100g Snap Peas

80g Artichoke Hearts

1 Tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Place the sliced bell peppers and artichoke hearts on the baking sheet. Drizzle a little olive oil (from your measured tablespoon, reserving a bit for the chicken) over them, and season lightly with salt and pepper. Roast in the oven for about 15 minutes until they’re tender and slightly charred.

  • 3

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

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear it for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

  • 5

    In the last few minutes of cooking, add the snap peas to the skillet to warm them slightly while retaining their crunch.

  • 6

    Remove the chicken from the skillet and let it rest for a couple of minutes. Slice the chicken breast, and plate it with the roasted bell peppers, artichoke hearts, and snap peas.

  • 7

    Serve warm and enjoy your balanced, flavorful dinner.