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 Brussels sprouts; 1 cup Carrots; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme; 0.25 tsp Garlic powder

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 alongside caramelized roasted Brussels sprouts and carrots drizzled with a tangy balsamic glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.0g

Fat

19.7g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim and halve the Brussels sprouts, slice the carrots into rounds, and dice the red onion.
3
Toss the vegetables on the baking sheet with half of the olive oil, half the salt, half the pepper, and the dried thyme.
4
Roast the vegetables for 20 to 25 minutes until they are tender and have developed golden caramelized edges.
5
While the vegetables roast, season the chicken breast with garlic powder and the remaining salt and pepper.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Sear the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
8
Plate the chicken alongside the roasted vegetables and finish with a drizzle of balsamic vinegar over everything.