Herb-Seared Chicken Breast with Roasted Broccoli and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seared Chicken Breast with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with Roasted Broccoli and Sweet Potato

Herb-rubbed chicken breast pan-seared until juicy, served alongside roasted sweet potatoes and tender charred broccoli.

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NUTRITION

508kcal
Protein
46.7g
Fat
18.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Breast

1 cup Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary and Thyme

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    Rub the chicken breast with the remaining olive oil and the dried herb mixture until evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.

Herb-Seared Chicken Breast with Roasted Broccoli and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seared Chicken Breast with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with Roasted Broccoli and Sweet Potato

Herb-rubbed chicken breast pan-seared until juicy, served alongside roasted sweet potatoes and tender charred broccoli.

NUTRITION

508kcal
Protein
46.7g
Fat
18.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Breast

1 cup Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tsp Dried Rosemary and Thyme

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    Rub the chicken breast with the remaining olive oil and the dried herb mixture until evenly coated.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.