Seared Chicken Breast with Roasted Broccoli and Sweet Potato

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

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

Pan-seared chicken breast served with oven-roasted sweet potato and broccoli florets, seasoned with a touch of garlic and finished with a squeeze of bright, zesty lemon.

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NUTRITION

354kcal
Protein
38.7g
Fat
10.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

100g Sweet Potato, diced

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the diced sweet potato and broccoli florets with one teaspoon of olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper on both sides.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the pan and let it rest for 5 minutes to keep it juicy before slicing.

  • 8

    Serve the sliced chicken alongside the roasted vegetables with a fresh lemon wedge for a bright finish.

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

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

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Broccoli and Sweet Potato

Pan-seared chicken breast served with oven-roasted sweet potato and broccoli florets, seasoned with a touch of garlic and finished with a squeeze of bright, zesty lemon.

NUTRITION

354kcal
Protein
38.7g
Fat
10.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

100g Sweet Potato, diced

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the diced sweet potato and broccoli florets with one teaspoon of olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper on both sides.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the pan and let it rest for 5 minutes to keep it juicy before slicing.

  • 8

    Serve the sliced chicken alongside the roasted vegetables with a fresh lemon wedge for a bright finish.