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; 0.5 cup Cooked white rice; 1 cup Broccoli florets; 5 medium Asparagus spears; 0.25 cup Red bell pepper; 0.25 cup Yellow onion; 0.5 tbsp Grass-fed butter; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 cooked to a golden brown, served over a bed of fluffy rice with a vibrant medley of roasted broccoli and asparagus.

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NUTRITION

Protein

51.9g

Fat

11.9g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

1 cup Broccoli florets

5 medium Asparagus spears

0.25 cup Red bell pepper

0.25 cup Yellow onion

0.5 tbsp Grass-fed butter

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
On the baking sheet, toss the broccoli florets, asparagus spears, diced peppers, and onions with half of the butter (melted) and a pinch of salt, pepper, and garlic powder.
3
Roast the vegetables for 15-18 minutes until they are crisp-tender and slightly charred.
4
While vegetables roast, season the chicken breast on both sides with the remaining salt, pepper, and garlic powder.
5
Heat a skillet over medium-high heat and add the remaining butter.
6
Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully golden.
7
Fluff the pre-cooked rice and place it in a bowl or on a plate.
8
Top the rice with the pan-seared chicken and the roasted vegetable medley.