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 olive oil; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp 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

Pan-seared chicken breast served alongside a vibrant medley of roasted sweet potatoes and broccoli, finished with a bright squeeze of lemon.

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NUTRITION

Protein

49.9g

Fat

19.8g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

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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
Dice the sweet potato into half-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.
3
Toss the vegetables on the baking sheet with half of the olive oil, garlic powder, and a pinch of sea salt.
4
Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and the broccoli edges are crispy.
5
Season the chicken breast on both sides with the remaining sea salt, black pepper, and dried oregano.
6
Heat the remaining olive oil in a stainless steel or 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 juicy chicken breast with the roasted vegetables and drizzle everything with fresh lemon juice before serving.