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; 1 medium red bell pepper; 1 medium zucchini; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika

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 seasoned with smoky paprika served alongside a vibrant medley of oven-roasted broccoli and bell peppers for a satisfying crunch.

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NUTRITION

Protein

50.6g

Fat

20.2g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 400°F.
2
Chop the broccoli, red bell pepper, and zucchini into uniform bite-sized pieces.
3
Toss the vegetables with half of the olive oil, half of the salt, and half of the pepper on a large baking sheet.
4
Roast the vegetables for 20 minutes until they are tender and have developed a slight char.
5
Season the chicken breast evenly on both sides with the remaining salt, pepper, garlic powder, and smoked paprika.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Sear the chicken for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
8
Plate the chicken alongside the roasted vegetables and serve immediately.