Pan-Seared Chicken with Roasted Cauliflower and Cabbage

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

Pan-Seared Chicken with Roasted Cauliflower and Cabbage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Cauliflower and Cabbage

Tender chicken breast pan-seared until golden and served over a bed of smoky roasted cauliflower and crisp savoy cabbage.

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NUTRITION

420kcal
Protein
43.3g
Fat
19.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

2 cups Savoy cabbage

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the cauliflower florets and shredded savoy cabbage on the baking sheet, then drizzle with half of the olive oil and a pinch of salt and pepper.

  • 3

    Toss the vegetables to coat evenly and roast for 20-25 minutes until the cauliflower is tender and the cabbage edges are slightly charred and smoky.

  • 4

    While the vegetables roast, season the chicken breast on both sides with garlic powder, smoked paprika, and the remaining salt and pepper.

  • 5

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

  • 6

    Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 7

    Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

  • 8

    Plate the roasted cauliflower and cabbage, top with the sliced chicken, and finish with a bright drizzle of fresh lemon juice.

Pan-Seared Chicken with Roasted Cauliflower and Cabbage

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

Pan-Seared Chicken with Roasted Cauliflower and Cabbage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Cauliflower and Cabbage

Tender chicken breast pan-seared until golden and served over a bed of smoky roasted cauliflower and crisp savoy cabbage.

NUTRITION

420kcal
Protein
43.3g
Fat
19.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

2 cups Savoy cabbage

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the cauliflower florets and shredded savoy cabbage on the baking sheet, then drizzle with half of the olive oil and a pinch of salt and pepper.

  • 3

    Toss the vegetables to coat evenly and roast for 20-25 minutes until the cauliflower is tender and the cabbage edges are slightly charred and smoky.

  • 4

    While the vegetables roast, season the chicken breast on both sides with garlic powder, smoked paprika, and the remaining salt and pepper.

  • 5

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

  • 6

    Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

  • 7

    Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

  • 8

    Plate the roasted cauliflower and cabbage, top with the sliced chicken, and finish with a bright drizzle of fresh lemon juice.