Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Carrots; 0.5 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Golden pan-seared chicken breast paired with vibrant roasted broccoli and peppers, finished with a bright citrus squeeze for a clean and satisfying meal.

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NUTRITION

Protein

52.1g

Fat

19.8g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

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PREPARATION

1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli, carrots, and bell peppers with half the olive oil and a pinch of the salt and pepper.
3
Roast the vegetables for 18-20 minutes until they are tender and have slightly charred edges.
4
Season the chicken breast evenly on both sides with the dried oregano and the remaining salt and pepper.
5
Heat the remaining olive oil in a large skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through.
7
Add the minced garlic to the pan during the final minute of cooking, stirring until fragrant.
8
Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.