Herb-Roasted Chicken with Crispy Potato Wedges and Steamed Vegetables

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

Herb-Roasted Chicken with Crispy Potato Wedges and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potato Wedges and Steamed Vegetables

Enjoy a simple yet flavorful dinner featuring herb-roasted chicken paired with crispy potato wedges and lightly steamed broccoli. A hint of olive oil and a delicate avocado garnish elevate the natural tastes while keeping the plate balanced and nutritious.

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NUTRITION

373kcal
Protein
33.6g
Fat
10.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150 g Russet Potato

150 g Broccoli

1 tsp Olive Oil

1/8 portion Avocado garnish

1 tbsp Fresh Herbs (rosemary & thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs.

  • 3

    Cut the russet potato into wedges. Toss the potato wedges with olive oil, a pinch of salt, pepper, and a little extra herbs if desired.

  • 4

    Place the chicken breast and potato wedges on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the potato wedges are crisp and golden.

  • 5

    While the chicken and potatoes are roasting, steam the broccoli florets until tender but still crisp, about 5-7 minutes.

  • 6

    To finish, slice a small amount of avocado (about 1/8 of one) to use as a garnish on the steamed broccoli or on top of the chicken.

  • 7

    Plate the roasted chicken, crispy potato wedges, and steamed broccoli. Drizzle any remaining juices over the chicken for added flavor and serve immediately.

Herb-Roasted Chicken with Crispy Potato Wedges and Steamed Vegetables

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

Herb-Roasted Chicken with Crispy Potato Wedges and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potato Wedges and Steamed Vegetables

Enjoy a simple yet flavorful dinner featuring herb-roasted chicken paired with crispy potato wedges and lightly steamed broccoli. A hint of olive oil and a delicate avocado garnish elevate the natural tastes while keeping the plate balanced and nutritious.

NUTRITION

373kcal
Protein
33.6g
Fat
10.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150 g Russet Potato

150 g Broccoli

1 tsp Olive Oil

1/8 portion Avocado garnish

1 tbsp Fresh Herbs (rosemary & thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs.

  • 3

    Cut the russet potato into wedges. Toss the potato wedges with olive oil, a pinch of salt, pepper, and a little extra herbs if desired.

  • 4

    Place the chicken breast and potato wedges on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the potato wedges are crisp and golden.

  • 5

    While the chicken and potatoes are roasting, steam the broccoli florets until tender but still crisp, about 5-7 minutes.

  • 6

    To finish, slice a small amount of avocado (about 1/8 of one) to use as a garnish on the steamed broccoli or on top of the chicken.

  • 7

    Plate the roasted chicken, crispy potato wedges, and steamed broccoli. Drizzle any remaining juices over the chicken for added flavor and serve immediately.