Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Brussels sprouts; 0.5 cup Carrots; 1 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.5 whole Lemon

Pan-Seared Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Pan-seared chicken breast paired with crispy roasted Brussels sprouts and carrots, finished with a bright squeeze of lemon for a vibrant, savory crunch.

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NUTRITION

Protein

57.5g

Fat

20.4g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss halved Brussels sprouts and sliced carrots with 0.5 tbsp olive oil, 0.125 tsp salt, and 0.125 tsp pepper.
3
Spread vegetables in a single layer and roast for 20-25 minutes until edges are golden and caramelized.
4
Season chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp olive oil in a heavy skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the exterior is browned and the internal temperature reaches 165°F.
7
Plate the chicken with the roasted vegetables and squeeze fresh lemon juice over everything before serving.