YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Brussels Sprouts and Sweet Potato
Savor the vibrant flavors of this dish featuring a perfectly seared chicken breast paired with tender roasted Brussels sprouts and a side of naturally sweet baked sweet potato. Lightly finished with a drizzle of olive oil, this balanced meal harmonizes savory and sweet notes while delivering a satisfying texture in every bite.
INGREDIENTS
90 grams Chicken Breast
1 cup Brussels Sprouts (156g)
100 grams Sweet Potato
1/2 tablespoon Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Trim and halve the Brussels sprouts. Dice the sweet potato into 1/2-inch cubes.
In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through until tender and slightly crispy.
While the vegetables roast, season the chicken breast with salt, pepper, and your favorite herbs.
Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes per side or until cooked through (internal temperature should reach 165°F).
Slice the chicken breast and plate alongside the roasted Brussels sprouts and sweet potato.
Serve immediately and enjoy your balanced, protein-packed dinner.