Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 whole lemon

Pan-Seared Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Pan-seared chicken breast paired with oven-roasted broccoli and carrots, finished with a squeeze of lemon for a bright, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.0g

Fat

18.8g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C).
2
Slice carrots and bell peppers into bite-sized pieces.
3
Toss broccoli, carrots, and bell peppers with 0.5 tbsp olive oil and a pinch of salt and pepper.
4
Spread vegetables on a baking sheet and roast for 18 minutes until tender-crisp.
5
Season chicken breast with garlic powder, oregano, and remaining salt and pepper.
6
Heat remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
7
Sear chicken for 6 minutes per side until the internal temperature reaches 165°F.
8
Serve the chicken with the roasted vegetables and a squeeze of fresh lemon juice.