Name: Garlic Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 4 oz yellow potato; 1 cup Brussels sprouts; 1 cup broccoli florets; 1 tsp olive oil; 2 tbsp full-fat coconut milk; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 1 tsp ghee

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

YOUR SOLIN GENERATED RECIPE

Garlic Chicken with Roasted Vegetables

Pan-seared chicken breast simmered in a velvety garlic coconut sauce, served alongside crispy roasted potatoes, charred Brussels sprouts, and tender broccoli.

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NUTRITION

Protein

52g

Fat

24.0g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

4 oz yellow potato

1 cup Brussels sprouts

1 cup broccoli florets

1 tsp olive oil

2 tbsp full-fat coconut milk

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp ghee

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed yellow potatoes, halved Brussels sprouts, and broccoli florets with olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are tender and the edges are golden.
4
While the vegetables roast, season the chicken breast with the remaining salt, pepper, and dried thyme.
5
Heat the ghee in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.
6
Remove the chicken from the pan, reduce heat to low, and add the minced garlic, sautéing for 30 seconds until fragrant.
7
Pour in the full-fat coconut milk to deglaze the pan, stirring to incorporate the browned bits, then return the chicken to the skillet to coat in the velvety sauce.
8
Serve the creamy garlic chicken immediately alongside the roasted vegetable medley.