YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato
A perfectly balanced dinner featuring a juicy seared chicken breast paired with caramelized roasted Brussels sprouts and tender sweet potato, all lightly enhanced with olive oil and gentle seasoning. This dish delivers a satisfying blend of lean protein, wholesome vegetables, and complex carbohydrates, perfect for a light yet nourishing meal.
INGREDIENTS
4 ounces Chicken Breast
1 cup Brussels Sprouts (approx. 88g)
1 medium Sweet Potato (approx. 130g)
1 tablespoon Olive Oil
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and trim the Brussels sprouts, then halve them for even roasting.
Peel and cube the sweet potato into roughly 1-inch pieces.
In a bowl, toss the Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and garlic powder.
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway, until tender and slightly caramelized.
Season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.
Sear the chicken breast for about 3-4 minutes per side until a golden crust forms. Then, reduce the heat and cook for another 4-5 minutes or until the internal temperature reaches 165°F (74°C).
Plate the seared chicken breast with a generous serving of the roasted Brussels sprouts and sweet potato.
Serve immediately and enjoy your nutritious dinner.