Pan-Seared Chicken with Sautéed Vegetables

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

Pan-Seared Chicken with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Sautéed Vegetables

Tender chicken breast pan-seared until golden and served with a vibrant medley of sautéed sweet potatoes and crisp-tender vegetables.

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NUTRITION

858kcal
Protein
78.2g
Fat
42.2g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1.5 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

0.5 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

  • 2

    Heat 0.75 tbsp of olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

  • 5

    In the same skillet, add the remaining 0.75 tbsp of olive oil and the cubed sweet potato.

  • 6

    Sauté the sweet potato for 8 to 10 minutes, stirring occasionally, until the edges are caramelized and the center is tender.

  • 7

    Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for an additional 4 to 5 minutes until the vegetables are bright and crisp-tender.

  • 8

    Slice the rested chicken into strips and serve alongside the sautéed vegetables, garnished with fresh avocado slices.

Pan-Seared Chicken with Sautéed Vegetables

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

Pan-Seared Chicken with Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Sautéed Vegetables

Tender chicken breast pan-seared until golden and served with a vibrant medley of sautéed sweet potatoes and crisp-tender vegetables.

NUTRITION

858kcal
Protein
78.2g
Fat
42.2g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1.5 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

0.5 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

  • 2

    Heat 0.75 tbsp of olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 3

    Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and let it rest on a cutting board for 5 minutes.

  • 5

    In the same skillet, add the remaining 0.75 tbsp of olive oil and the cubed sweet potato.

  • 6

    Sauté the sweet potato for 8 to 10 minutes, stirring occasionally, until the edges are caramelized and the center is tender.

  • 7

    Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for an additional 4 to 5 minutes until the vegetables are bright and crisp-tender.

  • 8

    Slice the rested chicken into strips and serve alongside the sautéed vegetables, garnished with fresh avocado slices.