Name: Seared Chicken Breast with Roasted Vegetables and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/3 cup Cooked Brown Rice; 1/2 cup sliced Zucchini; 1/2 cup sliced Red Bell Pepper; 1 teaspoon Olive Oil; 1/2 small Orange

Seared Chicken Breast with Roasted Vegetables and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Vegetables and Brown Rice

Pan-seared chicken breast and roasted bell peppers served over fluffy brown rice with a side of juicy orange slices for a bright, citrusy finish.

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NUTRITION

Protein

29.4g

Fat

8.5g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup Cooked Brown Rice

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 teaspoon Olive Oil

1/2 small Orange

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PREPARATION

1
Preheat your oven to 400°F (200°C) for roasting the vegetables.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of salt and pepper on a baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.
4
Season the chicken breast with garlic powder, salt, and black pepper on both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear the chicken for about 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
7
Plate the cooked brown rice and top with the seared chicken and roasted vegetables.
8
Serve with fresh orange slices on the side for a refreshing citrusy finish.