Pan-Seared Chicken Breast with Herbed Potato Wedges and Steamed Broccoli

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

Pan-Seared Chicken Breast with Herbed Potato Wedges and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Herbed Potato Wedges and Steamed Broccoli

Pan-seared chicken breast paired with crispy oven-roasted potato wedges and tender steamed broccoli, finished with a sprinkle of fresh herbs.

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NUTRITION

451kcal
Protein
45.5g
Fat
14.8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Boneless Skinless Chicken Breast

1 medium Russet Potato

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the russet potato into even wedges and toss them in a bowl with half of the olive oil, chopped rosemary, salt, and pepper.

  • 3

    Spread the potato wedges in a single layer on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden and crispy.

  • 4

    Season the chicken breast generously with salt, pepper, and fresh thyme leaves.

  • 5

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

  • 6

    Place the chicken in the skillet and sear for 6-8 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully browned.

  • 7

    While the chicken rests, steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 8

    Plate the chicken alongside the roasted wedges and steamed broccoli, finishing the dish with a bright squeeze of fresh lemon juice.

Pan-Seared Chicken Breast with Herbed Potato Wedges and Steamed Broccoli

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

Pan-Seared Chicken Breast with Herbed Potato Wedges and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Herbed Potato Wedges and Steamed Broccoli

Pan-seared chicken breast paired with crispy oven-roasted potato wedges and tender steamed broccoli, finished with a sprinkle of fresh herbs.

NUTRITION

451kcal
Protein
45.5g
Fat
14.8g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Boneless Skinless Chicken Breast

1 medium Russet Potato

1 cup Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 wedge Fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the russet potato into even wedges and toss them in a bowl with half of the olive oil, chopped rosemary, salt, and pepper.

  • 3

    Spread the potato wedges in a single layer on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden and crispy.

  • 4

    Season the chicken breast generously with salt, pepper, and fresh thyme leaves.

  • 5

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

  • 6

    Place the chicken in the skillet and sear for 6-8 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully browned.

  • 7

    While the chicken rests, steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 8

    Plate the chicken alongside the roasted wedges and steamed broccoli, finishing the dish with a bright squeeze of fresh lemon juice.