Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 medium bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp lemon juice

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 seasoned with aromatic herbs, served alongside a colorful medley of tender-crisp roasted vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.4g

Fat

21.7g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Chop the bell pepper and zucchini into bite-sized pieces.
3
Toss the broccoli, bell pepper, and zucchini with half of the olive oil, salt, pepper, and oregano on the baking sheet.
4
Roast the vegetables for 15-20 minutes until they are tender and slightly browned.
5
While vegetables roast, season the chicken breast with garlic powder and the remaining salt and pepper.
6
Heat the remaining olive oil in a skillet over medium-high heat.
7
Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
8
Remove chicken from the pan and let it rest for 5 minutes before slicing.
9
Drizzle the roasted vegetables with lemon juice and serve alongside the sliced chicken.