Seared Chicken Breast with Roasted Broccoli and Cauliflower Mash

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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Cauliflower Mash

Pan-seared chicken breast served with crispy roasted broccoli and a velvety cauliflower mash finished with a touch of grass-fed butter.

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NUTRITION

360kcal
Protein
36g
Fat
16.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Boneless Skinless Chicken Breast

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1 tsp Unsalted Butter

1 tbsp Heavy Cream

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very soft, then drain thoroughly to remove all excess water.

  • 4

    Transfer the steamed cauliflower to a blender or food processor and blend with the heavy cream, butter, and a pinch of salt until smooth and velvety.

  • 5

    Season the chicken breast with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 7

    Plate the seared chicken alongside the roasted broccoli and a generous scoop of the cauliflower mash.

Seared Chicken Breast with Roasted Broccoli and Cauliflower Mash

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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Cauliflower Mash

Pan-seared chicken breast served with crispy roasted broccoli and a velvety cauliflower mash finished with a touch of grass-fed butter.

NUTRITION

360kcal
Protein
36g
Fat
16.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Boneless Skinless Chicken Breast

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

1 tsp Unsalted Butter

1 tbsp Heavy Cream

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very soft, then drain thoroughly to remove all excess water.

  • 4

    Transfer the steamed cauliflower to a blender or food processor and blend with the heavy cream, butter, and a pinch of salt until smooth and velvety.

  • 5

    Season the chicken breast with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 7

    Plate the seared chicken alongside the roasted broccoli and a generous scoop of the cauliflower mash.