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 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 cup red bell pepper; 0.25 cup red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tsp lemon juice

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 seasoned with smoky paprika and served alongside vibrant, tender-crisp roasted broccoli and bell peppers.

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NUTRITION

Protein

52.5g

Fat

20.6g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Place the broccoli florets, sliced red bell pepper, and red onion on the sheet, then drizzle with half of the olive oil.
3
Toss the vegetables to coat evenly and roast for 15-18 minutes until they are tender-crisp and slightly caramelized.
4
While the vegetables roast, season the chicken breast on both sides with garlic powder, smoked paprika, sea salt, and black pepper.
5
Heat the remaining olive oil in a stainless steel or cast iron skillet over medium-high heat.
6
Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
7
Remove the chicken from the heat, let it rest for 2 minutes, then finish with a bright squeeze of lemon juice before serving with the roasted vegetables.