Herb-Roasted Chicken with Crispy Potato-Zucchini Hash

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

Herb-Roasted Chicken with Crispy Potato-Zucchini Hash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potato-Zucchini Hash

Enjoy a balanced meal featuring herb-roasted chicken paired with a crispy hash of potatoes, zucchini, and red bell pepper. The aromatic blend of rosemary and garlic elevates every bite, creating a satisfying dish perfect for breakfast, lunch or dinner.

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NUTRITION

438kcal
Protein
35.9g
Fat
18.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Potato

1/2 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

Sea Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with sea salt, black pepper, and half of the fresh rosemary.

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes until cooked through.

  • 4

    While the chicken roasts, dice the red potato, zucchini, and red bell pepper into small, even pieces.

  • 5

    Heat olive oil in a large skillet over medium heat. Add the minced garlic and remaining rosemary, stirring until fragrant.

  • 6

    Add the diced vegetables to the skillet. Sauté for 10-12 minutes until the potatoes are tender and the hash is crispy.

  • 7

    Season the vegetable hash with salt and pepper. Serve alongside the sliced herb-roasted chicken.

  • 8

    Enjoy your balanced and flavorful meal!

Herb-Roasted Chicken with Crispy Potato-Zucchini Hash

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

Herb-Roasted Chicken with Crispy Potato-Zucchini Hash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potato-Zucchini Hash

Enjoy a balanced meal featuring herb-roasted chicken paired with a crispy hash of potatoes, zucchini, and red bell pepper. The aromatic blend of rosemary and garlic elevates every bite, creating a satisfying dish perfect for breakfast, lunch or dinner.

NUTRITION

438kcal
Protein
35.9g
Fat
18.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Potato

1/2 medium Zucchini

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with sea salt, black pepper, and half of the fresh rosemary.

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes until cooked through.

  • 4

    While the chicken roasts, dice the red potato, zucchini, and red bell pepper into small, even pieces.

  • 5

    Heat olive oil in a large skillet over medium heat. Add the minced garlic and remaining rosemary, stirring until fragrant.

  • 6

    Add the diced vegetables to the skillet. Sauté for 10-12 minutes until the potatoes are tender and the hash is crispy.

  • 7

    Season the vegetable hash with salt and pepper. Serve alongside the sliced herb-roasted chicken.

  • 8

    Enjoy your balanced and flavorful meal!