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; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano

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 peppers, finished with a fragrant dusting of dried oregano and garlic.

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NUTRITION

Protein

53.2g

Fat

20.0g

Carbs

23.0g

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

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets, sliced bell peppers, and diced red onion with half of the olive oil and a pinch of the sea salt and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While the vegetables roast, season the chicken breast evenly with the remaining sea salt, black pepper, garlic powder, and dried oregano.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Sear the chicken for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
7
Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.