Name: Pan-Seared Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup carrots; 0.5 cup red bell pepper; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

Tender chicken breast pan-seared to a golden-brown finish, served alongside a vibrant medley of oven-roasted broccoli, carrots, and bell peppers.

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NUTRITION

Protein

52.5g

Fat

20.4g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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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 broccoli florets, sliced carrots, and chopped bell peppers on the sheet, drizzling with half of the olive oil and a pinch of the sea salt.
3
Roast the vegetables in the oven for 18 to 20 minutes until they are tender and show slightly charred, caramelized edges.
4
While the vegetables are roasting, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and dried oregano.
5
Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until the oil is shimmering but not smoking.
6
Carefully place the chicken in the skillet and sear for 6 to 8 minutes per side, ensuring the center is no longer pink and the internal temperature reaches 165°F.
7
Remove the chicken from the skillet and let it rest for 5 minutes to allow the juices to redistribute before serving alongside the roasted vegetables.