Herb-Roasted Chicken with Garden Salad and Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Garden Salad and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Garden Salad and Roasted Potatoes

Savor the flavors of tender herb-roasted chicken paired with a refreshing garden salad and perfectly roasted baby potatoes. This balanced meal features aromatic herbs, crisp salad vegetables, and a light olive oil dressing for a wholesome, satisfying dining experience.

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NUTRITION

363kcal
Protein
38.9g
Fat
11.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Baby Potatoes

50 grams Mixed Salad Greens

50 grams Cherry Tomatoes

50 grams Cucumber

0.5 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary & Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the fresh herbs. Rub lightly to coat evenly.

  • 3

    Place the chicken breast on a baking tray alongside the baby potatoes. Drizzle a minimal amount of olive oil over the potatoes, and season with salt and pepper.

  • 4

    Roast the chicken and potatoes in the oven. Roast the chicken for about 20-25 minutes or until fully cooked (internal temperature reaches 165°F) and the potatoes are tender and golden.

  • 5

    While the chicken and potatoes roast, prepare the salad. In a mixing bowl, toss the mixed salad greens with halved cherry tomatoes and sliced cucumber.

  • 6

    Drizzle the remaining olive oil over the salad and lightly toss to combine.

  • 7

    Plate the roasted chicken with a side of tender roasted potatoes and a generous helping of the fresh garden salad. Serve warm and enjoy.

Herb-Roasted Chicken with Garden Salad and Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Garden Salad and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Garden Salad and Roasted Potatoes

Savor the flavors of tender herb-roasted chicken paired with a refreshing garden salad and perfectly roasted baby potatoes. This balanced meal features aromatic herbs, crisp salad vegetables, and a light olive oil dressing for a wholesome, satisfying dining experience.

NUTRITION

363kcal
Protein
38.9g
Fat
11.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

100 grams Baby Potatoes

50 grams Mixed Salad Greens

50 grams Cherry Tomatoes

50 grams Cucumber

0.5 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary & Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the fresh herbs. Rub lightly to coat evenly.

  • 3

    Place the chicken breast on a baking tray alongside the baby potatoes. Drizzle a minimal amount of olive oil over the potatoes, and season with salt and pepper.

  • 4

    Roast the chicken and potatoes in the oven. Roast the chicken for about 20-25 minutes or until fully cooked (internal temperature reaches 165°F) and the potatoes are tender and golden.

  • 5

    While the chicken and potatoes roast, prepare the salad. In a mixing bowl, toss the mixed salad greens with halved cherry tomatoes and sliced cucumber.

  • 6

    Drizzle the remaining olive oil over the salad and lightly toss to combine.

  • 7

    Plate the roasted chicken with a side of tender roasted potatoes and a generous helping of the fresh garden salad. Serve warm and enjoy.