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 cup sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tbsp 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 served with a vibrant medley of roasted sweet potatoes and broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

Protein

50.5g

Fat

12.9g

Carbs

54.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed sweet potato, broccoli florets, and sliced bell pepper with half of the olive oil, sea salt, and black pepper on a large baking sheet.
3
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.
4
Season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat until shimmering.
6
Sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
7
Plate the chicken alongside the roasted vegetables and drizzle with fresh lemon juice before serving.