Name: Seared Chicken Breast with Roasted Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.75 cup Cooked Brown Rice; 1 cup Asparagus spears; 0.5 cup Sliced Zucchini; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Seared Chicken Breast with Roasted Asparagus and Brown Rice

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 Asparagus and Brown Rice

Pan-seared chicken breast served over nutty brown rice with roasted asparagus and zucchini, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

37.6g

Fat

18.4g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.75 cup Cooked Brown Rice

1 cup Asparagus spears

0.5 cup Sliced Zucchini

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400F and line a baking sheet with parchment paper.
2
Toss the asparagus spears and sliced zucchini with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 18 minutes until tender-crisp.
4
While vegetables roast, season the chicken breast with sea salt, black pepper, and optional garlic powder.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165F and the outside is golden brown.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Serve the seared chicken alongside the roasted vegetables and brown rice, drizzling everything with fresh lemon juice before eating.