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; 0.5 cup red bell pepper; 0.5 cup carrots; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 aromatic herbs served alongside a vibrant medley of oven-roasted broccoli, peppers, and carrots.

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NUTRITION

Protein

57.2g

Fat

20.9g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Chop the broccoli, bell pepper, and carrots into bite-sized pieces.
3
Toss the vegetables on the baking sheet with half of the olive oil and a pinch of the sea salt.
4
Roast for 20 to 25 minutes until the vegetables are tender and slightly charred.
5
Season the chicken breast evenly with dried oregano, sea salt, black pepper, and minced garlic.
6
Heat the remaining olive oil in a skillet over medium-high heat.
7
Sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.
8
Serve the golden chicken alongside the roasted vegetables for a clean and nutrient-dense meal.