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; 1 cup carrots; 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 thyme

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 a vibrant medley of roasted carrots and Brussels sprouts finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

52.6g

Fat

19.7g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

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 thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the halved Brussels sprouts and sliced carrots with half of the olive oil, sea salt, and black pepper on a baking sheet.
3
Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
4
While vegetables roast, season the chicken breast with dried thyme and the remaining salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
7
Add the minced garlic to the pan during the last minute of cooking, stirring until fragrant.
8
Plate the chicken alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.