Seared Chicken Breast with Roasted Beets and Steamed Broccoli

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

Seared Chicken Breast with Roasted Beets and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Beets and Steamed Broccoli

Pan-seared chicken breast served with earthy roasted beets, sautéed beet greens, and tender broccoli, finished with a bright squeeze of lemon and fragrant toasted garlic.

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NUTRITION

429kcal
Protein
45.7g
Fat
16.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1 cup diced Beets

1.5 cups Broccoli florets

2 cups raw Beet Greens

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the diced beets with half of the olive oil and a pinch of salt, then roast for 25-30 minutes until tender.

  • 3

    Season the chicken breast with sea salt and black pepper on both sides.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 5

    While the chicken cooks, steam the broccoli florets in a steamer basket for 5 minutes until vibrant green and tender-crisp.

  • 6

    Remove the chicken from the skillet to rest, then add the minced garlic and beet greens to the same pan, sautéing for 2 minutes until wilted.

  • 7

    Plate the chicken alongside the roasted beets and steamed broccoli, topping the greens with a squeeze of fresh lemon juice.

Seared Chicken Breast with Roasted Beets and Steamed Broccoli

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

Seared Chicken Breast with Roasted Beets and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Beets and Steamed Broccoli

Pan-seared chicken breast served with earthy roasted beets, sautéed beet greens, and tender broccoli, finished with a bright squeeze of lemon and fragrant toasted garlic.

NUTRITION

429kcal
Protein
45.7g
Fat
16.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1 cup diced Beets

1.5 cups Broccoli florets

2 cups raw Beet Greens

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the diced beets with half of the olive oil and a pinch of salt, then roast for 25-30 minutes until tender.

  • 3

    Season the chicken breast with sea salt and black pepper on both sides.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 5

    While the chicken cooks, steam the broccoli florets in a steamer basket for 5 minutes until vibrant green and tender-crisp.

  • 6

    Remove the chicken from the skillet to rest, then add the minced garlic and beet greens to the same pan, sautéing for 2 minutes until wilted.

  • 7

    Plate the chicken alongside the roasted beets and steamed broccoli, topping the greens with a squeeze of fresh lemon juice.