YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli
Pan-seared chicken breast served with cubes of roasted sweet potato and tender steamed broccoli, finished with a squeeze of zesty lemon and caramelized edges.
INGREDIENTS
4.75 oz Chicken Breast
120g Sweet Potato, cubed
1 cup Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
0.25 tsp Garlic Powder
Pinch of Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and starting to brown.
Season the chicken breast with garlic powder, salt, and pepper on both sides.
Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden.
While the chicken cooks, place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until vibrant green and tender-crisp.
Plate the seared chicken alongside the roasted sweet potatoes and steamed broccoli.
Drizzle the fresh lemon juice over the chicken and broccoli just before serving for a bright finish.