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 broccoli florets; 1 cup red bell pepper; 0.5 cup carrots; 1 tbsp avocado oil; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 0.5 tsp sea salt; 0.25 tsp black pepper

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, peppers, and carrots, all finished with a bright and zesty lemon-herb seasoning.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.4g

Fat

21.8g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp avocado oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli, bell peppers, and carrots with half of the avocado oil and a portion of the sea salt and black pepper.
3
Roast the vegetables for 15-20 minutes until they are tender and show a slight char.
4
Season the chicken breast evenly on both sides with the garlic powder, onion powder, dried oregano, and the remaining sea salt and black pepper.
5
Heat the remaining avocado oil in a large skillet over medium-high heat.
6
Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and a golden-brown crust has formed.
7
Remove from heat and drizzle both the chicken and roasted vegetables with fresh lemon juice before serving.