Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Sweet potato; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 cup Red onion; 0 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; 1 tsp Fresh 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 paired with a vibrant medley of roasted sweet potatoes and broccoli florets for a wholesome and satisfying dinner.

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NUTRITION

Protein

51.2g

Fat

6.2g

Carbs

57.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

0 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

1 tsp Fresh lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the diced sweet potato, broccoli, bell pepper, and onion with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and golden.
4
Pat the chicken breast dry and season both sides evenly with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side until fully cooked.
6
Allow the chicken to rest for 5 minutes before slicing and serving with the roasted vegetables and a bright squeeze of lemon juice.