Name: Golden Pan-Seared Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup Brussels sprouts; 0.75 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried thyme

Golden Pan-Seared Chicken with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Chicken with Roasted Root Vegetables

Pan-seared chicken breast seasoned with aromatic herbs, served alongside crispy roasted sweet potatoes and caramelized Brussels sprouts for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

49.9g

Fat

16.6g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup Brussels sprouts

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and halve the Brussels sprouts.
3
Toss the vegetables with 0.5 tablespoons of olive oil and half of the salt, pepper, garlic powder, and thyme.
4
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
5
Season the chicken breast with the remaining salt, pepper, garlic powder, and thyme.
6
Heat the remaining 0.25 tablespoons of olive oil in a skillet over medium-high heat.
7
Sear the chicken for 6-8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
8
Allow the chicken to rest for 5 minutes before slicing and serving with the roasted vegetables.