Pan-Seared Chicken with Roasted Vegetables

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

Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Tender pan-seared chicken breast paired with a vibrant medley of caramelized roasted vegetables and sweet potatoes, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

548kcal
Protein
58.2g
Fat
20.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp avocado oil

0.5 cup 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

    Place the cubed sweet potato, broccoli florets, and sliced red bell pepper on the sheet; toss with 0.5 tbsp avocado oil and half of the sea salt and black pepper.

  • 3

    Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the sweet potato is tender and the broccoli edges are crispy.

  • 4

    While vegetables roast, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

  • 5

    Heat the remaining 0.5 tbsp avocado oil in a medium skillet over medium-high heat until shimmering.

  • 6

    Add the chicken to the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

  • 7

    Plate the chicken alongside the roasted vegetable medley and finish with a fresh squeeze of lemon juice over the entire dish.

Pan-Seared Chicken with Roasted Vegetables

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

Pan-Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Vegetables

Tender pan-seared chicken breast paired with a vibrant medley of caramelized roasted vegetables and sweet potatoes, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

548kcal
Protein
58.2g
Fat
20.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp avocado oil

0.5 cup 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

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potato, broccoli florets, and sliced red bell pepper on the sheet; toss with 0.5 tbsp avocado oil and half of the sea salt and black pepper.

  • 3

    Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the sweet potato is tender and the broccoli edges are crispy.

  • 4

    While vegetables roast, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

  • 5

    Heat the remaining 0.5 tbsp avocado oil in a medium skillet over medium-high heat until shimmering.

  • 6

    Add the chicken to the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

  • 7

    Plate the chicken alongside the roasted vegetable medley and finish with a fresh squeeze of lemon juice over the entire dish.