YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli
Pan-seared chicken breast paired with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a dash of sea salt and a squeeze of zesty lemon.
INGREDIENTS
1.5 ounces Chicken Breast
150 grams Sweet Potato, cubed
1 cup Broccoli florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
Season the chicken breast portion with sea salt and black pepper.
Heat the remaining teaspoon of olive oil in a small non-stick skillet over medium-high heat.
Sear the chicken for 5 to 6 minutes per side until golden and the internal temperature reaches 165°F.
While the chicken and potatoes finish, steam the broccoli florets over boiling water for 4 to 5 minutes until bright green.
Arrange the seared chicken, roasted sweet potatoes, and steamed broccoli on a plate.
Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables.