YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Garlic Broccoli, Crispy Potato Wedges & Corn Salsa
Enjoy a wholesome dinner featuring a beautifully seared chicken breast enhanced by a refreshing corn salsa, complemented by garlic-infused broccoli and perfectly crispy potato wedges for a satisfying balance of textures and flavors.
INGREDIENTS
6 oz Chicken Breast (≈170g)
1.5 cups Broccoli (≈225g)
150g Potato (wedge cut)
1 tsp Olive Oil
1/2 cup Corn
2 cloves Garlic
1 tbsp Lime Juice
1 tbsp Cilantro, chopped
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) for the potato wedges.
Cut the potato into wedges, toss with a pinch of salt, pepper, and 1 tsp olive oil. Spread on a baking sheet and roast for 25-30 minutes until crispy, flipping halfway.
Meanwhile, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for about 5-6 minutes per side until fully cooked and golden on the outside. Remove and let it rest.
For the garlic broccoli, heat a small skillet over medium heat with a splash of water or a few drops of olive oil. Add 2 minced garlic cloves and sauté until fragrant, then add the broccoli and cook for about 4-5 minutes until tender but still crisp. Season with salt and pepper.
Prepare the corn salsa by combining 1/2 cup corn with 1 tbsp lime juice, 1 tbsp chopped cilantro, and a pinch of salt and pepper in a small bowl.
Plate the seared chicken breast alongside the garlic broccoli and crispy potato wedges, and spoon the fresh corn salsa over the chicken or on the side as a vibrant garnish.