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 tbsp olive oil; 1 cup broccoli florets; 1 medium bell pepper; 1 medium zucchini; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 whole 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

Pan-seared chicken breast paired with vibrant roasted broccoli and bell peppers, finished with a squeeze of fresh lemon for a bright, zesty bite.

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NUTRITION

Protein

41.8g

Fat

18.1g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 medium bell pepper

1 medium zucchini

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces for even roasting.
3
Toss the vegetables on the baking sheet with half of the olive oil, half of the sea salt, black pepper, and dried oregano.
4
Roast the vegetables for 20-25 minutes until they are tender and show slight caramelized edges.
5
While vegetables roast, season the chicken breast with garlic powder and the remaining sea salt.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Sear the chicken for 6-8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
8
Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.