Seared Chicken Breast with Garlic Roasted Vegetables

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

Seared Chicken Breast with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Garlic Roasted Vegetables

Pan-seared chicken breast served with garlic-roasted broccoli and sweet potatoes featuring perfectly caramelized edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
34.2g
Fat
17g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1 cup Sweet Potato, cubed

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes until the potatoes are tender and edges are browned.

  • 4

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

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the chicken for about 6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve warm.

Seared Chicken Breast with Garlic Roasted Vegetables

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

Seared Chicken Breast with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Garlic Roasted Vegetables

Pan-seared chicken breast served with garlic-roasted broccoli and sweet potatoes featuring perfectly caramelized edges.

NUTRITION

429kcal
Protein
34.2g
Fat
17g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1 cup Sweet Potato, cubed

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes until the potatoes are tender and edges are browned.

  • 4

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

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the chicken for about 6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve warm.