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 Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Carrots; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 wedge Lemon

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 paired with a medley of tender roasted broccoli and peppers, finished with a bright and zesty squeeze of lemon.

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NUTRITION

Protein

52.3g

Fat

20.4g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 wedge Lemon

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PREPARATION

1
Preheat your oven to 400°F.
2
On a large baking sheet, toss the broccoli florets, sliced bell peppers, and sliced carrots with half of the olive oil and a portion of the salt and pepper.
3
Roast the vegetables for 20 minutes until they are tender and show slight caramelization.
4
While vegetables roast, season the chicken breast evenly with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining olive oil in a heavy skillet over medium-high heat.
6
Place the chicken in the skillet and sear for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
7
Serve the chicken immediately alongside the roasted vegetables with a fresh lemon wedge for squeezing.