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 olive oil; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup red onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tsp 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

Tender chicken breast pan-seared until golden and served alongside a vibrant medley of roasted broccoli and bell peppers for a satisfying, crisp finish.

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NUTRITION

Protein

53.5g

Fat

20.8g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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.
2
Place the broccoli florets, sliced red bell pepper, and red onion on the baking sheet.
3
Drizzle the vegetables with 0.5 tbsp of olive oil and season with a portion of the sea salt and black pepper.
4
Roast the vegetables for 18-20 minutes until they are tender and the edges are slightly caramelized.
5
While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and dried oregano.
6
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
7
Place the chicken in the pan and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
8
Add the minced garlic to the pan during the last minute of cooking, then drizzle the chicken with lemon juice before serving with the roasted vegetables.