Seared Chicken Tenders with Roasted Mixed Vegetables

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

Seared Chicken Tenders with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Tenders with Roasted Mixed Vegetables

Pan-seared chicken tenders served with oven-roasted broccoli and peppers, finished with a side of fresh, juicy raspberries.

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NUTRITION

316kcal
Protein
38.6g
Fat
9.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Tenders

1 cup Broccoli florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 teaspoon Avocado Oil

0.5 cup Raspberries

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli, red peppers, and zucchini with half the avocado oil and a pinch of salt.

  • 3

    Spread the vegetables on a parchment-lined baking sheet and roast for 15-20 minutes until tender.

  • 4

    Season chicken tenders with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining oil in a large skillet over medium-high heat.

  • 6

    Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through.

  • 7

    Serve the chicken and roasted vegetables with a side of fresh raspberries.

Seared Chicken Tenders with Roasted Mixed Vegetables

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

Seared Chicken Tenders with Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Tenders with Roasted Mixed Vegetables

Pan-seared chicken tenders served with oven-roasted broccoli and peppers, finished with a side of fresh, juicy raspberries.

NUTRITION

316kcal
Protein
38.6g
Fat
9.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Tenders

1 cup Broccoli florets

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 teaspoon Avocado Oil

0.5 cup Raspberries

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli, red peppers, and zucchini with half the avocado oil and a pinch of salt.

  • 3

    Spread the vegetables on a parchment-lined baking sheet and roast for 15-20 minutes until tender.

  • 4

    Season chicken tenders with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining oil in a large skillet over medium-high heat.

  • 6

    Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through.

  • 7

    Serve the chicken and roasted vegetables with a side of fresh raspberries.