Name: Seared Chicken Breast with Roasted Vegetables and Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup Cooked Lentils; 1 cup Brussels Sprouts; 0.5 cup Carrots; 0.75 tablespoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

Seared Chicken Breast with Roasted Vegetables and Lentils

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 Lentils

Pan-seared chicken breast served over earthy green lentils and a medley of carrots and Brussels sprouts roasted until they are perfectly crisp.

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NUTRITION

Protein

45.6g

Fat

14.3g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Lentils

1 cup Brussels Sprouts

0.5 cup Carrots

0.75 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the halved Brussels sprouts and sliced carrots with half of the olive oil, salt, and pepper.
3
Roast the vegetables for 20-25 minutes until tender and slightly charred.
4
Season the chicken breast with salt, pepper, and minced garlic.
5
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.
6
Warm the cooked lentils in a small saucepan or microwave until heated through.
7
Plate the chicken over the lentils with the roasted vegetables on the side and finish with a squeeze of fresh lemon juice.