Name: Pan-Seared Chicken Sandwich with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 whole whole wheat bun; 0.5 cup red bell pepper; 0.5 tsp extra virgin olive oil; 0.5 tbsp avocado oil mayonnaise; 0.5 cup baby arugula; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 tsp balsamic glaze

Pan-Seared Chicken Sandwich with Roasted Peppers

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 Sandwich with Roasted Peppers

Pan-seared chicken breast and charred bell peppers are layered on a toasted bun with a creamy swipe of avocado oil mayo and peppery arugula.

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NUTRITION

Protein

48.4g

Fat

15.5g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 whole whole wheat bun

0.5 cup red bell pepper

0.5 tsp extra virgin olive oil

0.5 tbsp avocado oil mayonnaise

0.5 cup baby arugula

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tsp balsamic glaze

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
2
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat.
3
Add the chicken breast and sliced red bell peppers to the pan.
4
Sear the chicken for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
5
Sauté the peppers alongside the chicken until they become tender and slightly charred.
6
Lightly toast the whole wheat bun in the same pan or a toaster until the edges are crisp.
7
Spread the avocado oil mayonnaise on the bottom bun, then layer with baby arugula, the seared chicken, and roasted peppers.
8
Finish with a drizzle of balsamic glaze and top with the remaining bun half.