Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

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

Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

Pan-seared chicken breast served with oven-roasted sweet potato and tender steamed broccoli, finished with a bright squeeze of fresh lemon for a vibrant, citrusy aroma.

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NUTRITION

458kcal
Protein
42.8g
Fat
14.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

150 grams Sweet Potato, cubed

150 grams Broccoli Florets

0.75 tablespoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.25 teaspoon Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them with half of the olive oil and a pinch of salt on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 4

    Season the chicken breast evenly on both sides with garlic powder and the remaining sea salt.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 6

    While the chicken rests, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the seared chicken alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice if desired.

Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

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

Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Sweet Potato and Steamed Broccoli

Pan-seared chicken breast served with oven-roasted sweet potato and tender steamed broccoli, finished with a bright squeeze of fresh lemon for a vibrant, citrusy aroma.

NUTRITION

458kcal
Protein
42.8g
Fat
14.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

150 grams Sweet Potato, cubed

150 grams Broccoli Florets

0.75 tablespoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.25 teaspoon Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss them with half of the olive oil and a pinch of salt on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 4

    Season the chicken breast evenly on both sides with garlic powder and the remaining sea salt.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 6

    While the chicken rests, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the seared chicken alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice if desired.