YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Crispy Roasted Vegetables and Fluffy Cauliflower Rice
Savor a harmonious plate of pan-seared chicken breast accompanied by a medley of crispy roasted vegetables and light, fluffy cauliflower rice. This dish delivers a delightful blend of textures and flavors, from the golden, tender chicken to the crunchy, caramelized veggies, making it both satisfying and nutrient-dense.
INGREDIENTS
6 oz Chicken Breast
1 cup Mixed Vegetables (Broccoli & Carrots)
1 cup Cauliflower Rice
1 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
In a bowl, toss the mixed vegetables with olive oil, salt, black pepper, and garlic powder until evenly coated.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, or until they are crispy and caramelized on the edges.
Meanwhile, season the chicken breast lightly with salt, pepper, and a pinch of garlic powder.
Heat a non-stick skillet over medium-high heat and add a light drizzle of olive oil.
Once the oil is hot, place the seasoned chicken breast in the skillet and sear it for 4-5 minutes on each side, or until it reaches an internal temperature of 165°F.
For the cauliflower rice, lightly sauté it in a separate pan over medium heat with a splash of water or olive oil for 3-4 minutes until tender.
Assemble your plate with the pan-seared chicken, a generous serving of roasted vegetables, and a side of fluffy cauliflower rice.
Enjoy your balanced and nutritious meal!