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 cup Brussels sprouts; 1 cup carrots; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 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

Pan-seared chicken breast served alongside crispy roasted Brussels sprouts and carrots for a vibrant, nourishing meal.

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NUTRITION

Protein

35.4g

Fat

17.7g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

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PREPARATION

1
Preheat oven to 400°F.
2
Toss halved Brussels sprouts and sliced carrots with 0.5 tbsp olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper on a rimmed baking sheet.
3
Roast for 20-25 minutes until the vegetables are tender and slightly charred.
4
Season the chicken breast evenly with garlic powder, dried thyme, and the remaining salt and pepper.
5
Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.
6
Place chicken in the skillet and sear for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F.
7
Let the chicken rest for 5 minutes before serving with the roasted vegetables.