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 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 wedge Lemon

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 with a vibrant medley of oven-roasted broccoli and bell peppers, finished with a fragrant squeeze of lemon and fresh herbs.

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NUTRITION

Protein

47.8g

Fat

23.8g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 wedge Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Place the broccoli florets and chopped red bell pepper on the baking sheet, then drizzle with 1 tablespoon of olive oil.
3
Sprinkle the vegetables with half of the sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the vegetables for 18-20 minutes until they are tender and the edges are slightly charred.
5
While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.
6
Heat the remaining 1 teaspoon of olive oil in a heavy skillet over medium-high heat.
7
Sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
8
Serve the seared chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.