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 cup broccoli florets; 1 medium sweet potato; 0.5 cup red bell pepper; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 whole 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 vibrant roasted broccoli and sweet potatoes, finished with a squeeze of zesty lemon for a bright, clean finish.

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NUTRITION

Protein

49.0g

Fat

19.9g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium sweet potato

0.5 cup red bell pepper

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 whole lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potato, broccoli, and sliced bell pepper with half of the olive oil, sea salt, and black pepper.
3
Roast the vegetables for 20-25 minutes until the sweet potatoes are fork-tender and the broccoli edges are crispy.
4
While vegetables roast, season the chicken breast with dried oregano and the remaining salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and a golden crust forms.
7
Add the minced garlic to the pan during the last 60 seconds of searing to infuse the chicken with flavor.
8
Plate the chicken alongside the roasted vegetables and serve with a fresh lemon wedge.