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 cup Brussels sprouts; 0.5 cup Carrots; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 1 tbsp Lemon juice; 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

Pan-seared chicken breast served with a vibrant medley of oven-roasted Brussels sprouts and carrots, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

Protein

54.7g

Fat

20.9g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss trimmed Brussels sprouts, sliced carrots, and chopped red onion with half of the olive oil and a pinch of the sea salt and black pepper.
3
Roast the vegetables for 20-25 minutes until they reach a tender, caramelized consistency.
4
While vegetables roast, season the chicken breast evenly with dried oregano and the remaining sea salt and black pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
6
Add minced garlic and lemon juice to the pan during the last minute of cooking to create a light glaze for the chicken.
7
Plate the juicy chicken alongside the roasted vegetables and serve immediately.