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 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 served with a vibrant medley of oven-roasted broccoli and bell peppers, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

52.7g

Fat

20.6g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets and chopped bell peppers with half of the olive oil, sea salt, and black pepper on the prepared tray.
3
Roast the vegetables for 15-20 minutes until they are tender and show slight charring on the edges.
4
Season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining olive oil in a stainless steel or cast-iron skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
7
Plate the juicy chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.