Name: Seared Chicken Breast with Roasted Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 1.5 cups Broccoli florets; 1 cup sliced Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1/2 teaspoon Dried Oregano; 1/2 Lemon, juiced

Seared Chicken Breast with Roasted Mixed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Mixed Vegetables

Pan-seared chicken breast paired with oven-roasted broccoli and bell peppers, finished with a squeeze of lemon and fragrant toasted garlic.

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NUTRITION

Protein

40.2g

Fat

25.1g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups Broccoli florets

1 cup sliced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 teaspoon Dried Oregano

1/2 Lemon, juiced

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large sheet pan, toss the broccoli florets and sliced bell peppers with one tablespoon of olive oil, dried oregano, salt, and pepper.
3
Roast the vegetables for 18-20 minutes until the broccoli is tender and edges are slightly browned.
4
While vegetables roast, season the chicken breast with salt and pepper on both sides.
5
Heat the remaining half tablespoon of olive oil in a skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7
In the last minute of cooking the chicken, add the minced garlic to the pan and sauté until fragrant.
8
Remove from heat and drizzle the chicken and vegetables with fresh lemon juice before serving.