Seared Chicken Breast with Roasted Broccoli and Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

Pan-seared chicken breast served with herb-roasted broccoli and tender sweet potato rounds, finished with a squeeze of bright, charred lemon.

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NUTRITION

517kcal
Protein
69.3g
Fat
12.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

10 oz Chicken Breast

1.5 cups Broccoli florets

100g Sweet Potato

1 tsp Extra Virgin Olive Oil

1 wedge Lemon

Salt, black pepper, garlic powder, and smoked paprika to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the sweet potato into 1/2-inch thick rounds and cut the broccoli into bite-sized florets.

  • 3

    Toss the sweet potato and broccoli with half of the olive oil, salt, pepper, and a pinch of smoked paprika.

  • 4

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and broccoli edges are crisp.

  • 5

    While vegetables roast, season the chicken breast generously with salt, pepper, and garlic powder.

  • 6

    Heat the remaining olive oil in a heavy skillet over medium-high heat.

  • 7

    Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 9

    Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

Pan-seared chicken breast served with herb-roasted broccoli and tender sweet potato rounds, finished with a squeeze of bright, charred lemon.

NUTRITION

517kcal
Protein
69.3g
Fat
12.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

10 oz Chicken Breast

1.5 cups Broccoli florets

100g Sweet Potato

1 tsp Extra Virgin Olive Oil

1 wedge Lemon

Salt, black pepper, garlic powder, and smoked paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the sweet potato into 1/2-inch thick rounds and cut the broccoli into bite-sized florets.

  • 3

    Toss the sweet potato and broccoli with half of the olive oil, salt, pepper, and a pinch of smoked paprika.

  • 4

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and broccoli edges are crisp.

  • 5

    While vegetables roast, season the chicken breast generously with salt, pepper, and garlic powder.

  • 6

    Heat the remaining olive oil in a heavy skillet over medium-high heat.

  • 7

    Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for 5 minutes before slicing to keep it juicy.

  • 9

    Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.