Pan-Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Pan-seared chicken breast served with a vibrant medley of roasted butternut squash and Brussels sprouts, finished with a fragrant rosemary-garlic oil.

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NUTRITION

485kcal
Protein
53.0g
Fat
19.7g
Carbs
27.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Butternut squash

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash and halved Brussels sprouts with half of the olive oil and a pinch of the sea salt and black pepper.

  • 3

    Spread the vegetables in a single layer on the prepared sheet and roast for 20 to 25 minutes until tender and caramelized.

  • 4

    Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and dried rosemary.

  • 5

    Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.

  • 6

    Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

  • 7

    Add the minced garlic to the skillet during the last minute of cooking to infuse the oil without burning.

  • 8

    Remove the skillet from the heat, drizzle the chicken with fresh lemon juice, and serve immediately alongside the roasted vegetables.

Pan-Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Pan-seared chicken breast served with a vibrant medley of roasted butternut squash and Brussels sprouts, finished with a fragrant rosemary-garlic oil.

NUTRITION

485kcal
Protein
53.0g
Fat
19.7g
Carbs
27.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

1 cup Butternut squash

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash and halved Brussels sprouts with half of the olive oil and a pinch of the sea salt and black pepper.

  • 3

    Spread the vegetables in a single layer on the prepared sheet and roast for 20 to 25 minutes until tender and caramelized.

  • 4

    Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and dried rosemary.

  • 5

    Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.

  • 6

    Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

  • 7

    Add the minced garlic to the skillet during the last minute of cooking to infuse the oil without burning.

  • 8

    Remove the skillet from the heat, drizzle the chicken with fresh lemon juice, and serve immediately alongside the roasted vegetables.