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; 0.5 cup sweet potato; 1 tbsp 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 tsp fresh lemon juice

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

Golden pan-seared chicken breast served with tender roasted sweet potatoes and broccoli, all finished with a bright squeeze of fresh lemon juice.

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NUTRITION

Protein

48.5g

Fat

19.4g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sweet potato

1 tbsp 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 tsp fresh lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the broccoli florets, diced sweet potato, and sliced red bell pepper on the baking sheet.
3
Drizzle the vegetables with 0.5 tbsp of the olive oil and sprinkle with half of the sea salt and black pepper.
4
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli is slightly charred.
5
While the vegetables roast, season the chicken breast on both sides with garlic powder, dried oregano, and the remaining salt and pepper.
6
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
7
Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
8
Serve the pan-seared chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.