Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Broccoli florets; 1 medium Carrot; 0.5 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano

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 alongside a vibrant medley of oven-roasted broccoli, carrots, and peppers for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.1g

Fat

20.3g

Carbs

18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 medium Carrot

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the carrot into thin rounds and chop the bell pepper into bite-sized pieces.
3
Toss the broccoli, carrots, and peppers on the baking sheet with 0.5 tbsp of olive oil and a pinch of the salt and pepper.
4
Roast the vegetables for 18 to 22 minutes until they are tender and slightly caramelized at the edges.
5
While vegetables roast, season the chicken breast evenly on both sides with garlic powder, oregano, and the remaining salt and pepper.
6
Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.
7
Sear the chicken for 6 to 8 minutes per side until the exterior is beautifully browned and the internal temperature reaches 165°F.
8
Plate the golden chicken alongside the roasted vegetables and serve immediately.