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 tbsp Extra virgin olive oil; 1 cup Broccoli florets; 0.5 cup Sliced carrots; 0.5 cup Cubed sweet potato; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Golden pan-seared chicken breast served alongside a vibrant medley of oven-roasted broccoli, carrots, and sweet potatoes for a satisfying crunch.

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NUTRITION

Protein

48.9g

Fat

19.4g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Cubed sweet potato

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, toss the broccoli florets, sliced carrots, and cubed sweet potato with 0.5 tbsp of the olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
3
Roast the vegetables for 20 to 25 minutes until they are tender and the edges are slightly caramelized.
4
While the vegetables roast, season the chicken breast evenly with garlic powder, smoked paprika, and the remaining sea salt and black pepper.
5
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.
7
Allow the chicken to rest for 5 minutes before slicing it and serving alongside the roasted vegetable medley.