Crispy Herb-Roasted Red Potato Wedges with Grilled Chicken

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

Crispy Herb-Roasted Red Potato Wedges with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Red Potato Wedges with Grilled Chicken

Savor the perfect balance of crispy herb-infused red potato wedges paired with succulent grilled chicken breast. This well-rounded dish delivers robust flavors from fresh garlic and rosemary, making it an ideal meal for breakfast, lunch, or dinner. Enjoy every bite as the crunchy potatoes and lean protein come together in a harmonious, satisfying plate.

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NUTRITION

403kcal
Protein
33.4g
Fat
17.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Red Potatoes

1 tablespoon Extra Virgin Olive Oil

3.5 ounces Chicken Breast (skinless)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash the red potatoes thoroughly and cut them into even wedges.

  • 3

    In a large bowl, combine the potato wedges with olive oil, chopped fresh rosemary, thyme, minced garlic, salt, and pepper. Toss to coat evenly.

  • 4

    Spread the potatoes out on the baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they are crispy on the outside and tender on the inside.

  • 5

    While the potatoes are roasting, season the chicken breast with salt, pepper, and a light sprinkle of chopped rosemary and thyme. Preheat a grill pan over medium-high heat.

  • 6

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 7

    Slice the grilled chicken breast into strips or bite-sized pieces.

  • 8

    Plate the crispy herb-roasted red potato wedges alongside the grilled chicken. Serve immediately while hot.

Crispy Herb-Roasted Red Potato Wedges with Grilled Chicken

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

Crispy Herb-Roasted Red Potato Wedges with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Red Potato Wedges with Grilled Chicken

Savor the perfect balance of crispy herb-infused red potato wedges paired with succulent grilled chicken breast. This well-rounded dish delivers robust flavors from fresh garlic and rosemary, making it an ideal meal for breakfast, lunch, or dinner. Enjoy every bite as the crunchy potatoes and lean protein come together in a harmonious, satisfying plate.

NUTRITION

403kcal
Protein
33.4g
Fat
17.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Red Potatoes

1 tablespoon Extra Virgin Olive Oil

3.5 ounces Chicken Breast (skinless)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash the red potatoes thoroughly and cut them into even wedges.

  • 3

    In a large bowl, combine the potato wedges with olive oil, chopped fresh rosemary, thyme, minced garlic, salt, and pepper. Toss to coat evenly.

  • 4

    Spread the potatoes out on the baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until they are crispy on the outside and tender on the inside.

  • 5

    While the potatoes are roasting, season the chicken breast with salt, pepper, and a light sprinkle of chopped rosemary and thyme. Preheat a grill pan over medium-high heat.

  • 6

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 7

    Slice the grilled chicken breast into strips or bite-sized pieces.

  • 8

    Plate the crispy herb-roasted red potato wedges alongside the grilled chicken. Serve immediately while hot.