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 oven-roasted sweet potatoes and broccoli florets finished with a squeeze of zesty lemon.

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NUTRITION

526kcal
Protein
49.7g
Fat
21.2g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes, broccoli florets, and sliced bell peppers with half of the olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast the vegetables for 20 to 25 minutes until the sweet potatoes are fork-tender and the broccoli edges are perfectly charred.

  • 4

    While the vegetables roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

  • 5

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

  • 6

    Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables with a fresh squeeze of lemon juice over everything.

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 oven-roasted sweet potatoes and broccoli florets finished with a squeeze of zesty lemon.

NUTRITION

526kcal
Protein
49.7g
Fat
21.2g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes, broccoli florets, and sliced bell peppers with half of the olive oil, sea salt, and black pepper on the prepared sheet.

  • 3

    Roast the vegetables for 20 to 25 minutes until the sweet potatoes are fork-tender and the broccoli edges are perfectly charred.

  • 4

    While the vegetables roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

  • 5

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

  • 6

    Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables with a fresh squeeze of lemon juice over everything.