Crispy Herb-Roasted Potato Wedges with Garlic & Grilled Chicken with Garlic-Herb Greek Yogurt Dip

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

Crispy Herb-Roasted Potato Wedges with Garlic & Grilled Chicken with Garlic-Herb Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Potato Wedges with Garlic & Grilled Chicken with Garlic-Herb Greek Yogurt Dip

A satisfying plate featuring crispy herb-roasted potato wedges paired with a succulent grilled chicken breast, complemented by a tangy garlic-herb Greek yogurt dip. This dish balances the heartiness of potatoes with lean protein and aromatic herbs for a delightful meal any time of day.

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NUTRITION

465kcal
Protein
42.3g
Fat
15.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (200g)

1 tbsp Olive Oil

3 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Salt

0.5 tsp Black Pepper

4 oz Chicken Breast

1/2 cup Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the russet potato thoroughly. Cut it into wedges by slicing lengthwise into quarters.

  • 3

    In a large bowl, toss the potato wedges with olive oil, minced garlic (reserve one clove for the dip), chopped fresh rosemary and thyme, salt, and black pepper until evenly coated.

  • 4

    Spread the seasoned potato wedges in a single layer on a baking sheet. Roast them in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and crispy.

  • 5

    While the potatoes roast, season the chicken breast lightly with salt, pepper, and a pinch of chopped rosemary. Grill the chicken breast on a preheated grill or skillet over medium-high heat for about 6-7 minutes per side, until fully cooked and nicely charred.

  • 6

    For the garlic-herb Greek yogurt dip, combine the Greek yogurt with lemon juice and the reserved minced garlic. Stir in a pinch of salt and additional chopped fresh herbs if desired.

  • 7

    Once everything is cooked, plate the crispy potato wedges alongside sliced grilled chicken breast and serve with a generous spoonful of the garlic-herb Greek yogurt dip.

Crispy Herb-Roasted Potato Wedges with Garlic & Grilled Chicken with Garlic-Herb Greek Yogurt Dip

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

Crispy Herb-Roasted Potato Wedges with Garlic & Grilled Chicken with Garlic-Herb Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Potato Wedges with Garlic & Grilled Chicken with Garlic-Herb Greek Yogurt Dip

A satisfying plate featuring crispy herb-roasted potato wedges paired with a succulent grilled chicken breast, complemented by a tangy garlic-herb Greek yogurt dip. This dish balances the heartiness of potatoes with lean protein and aromatic herbs for a delightful meal any time of day.

NUTRITION

465kcal
Protein
42.3g
Fat
15.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (200g)

1 tbsp Olive Oil

3 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Salt

0.5 tsp Black Pepper

4 oz Chicken Breast

1/2 cup Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the russet potato thoroughly. Cut it into wedges by slicing lengthwise into quarters.

  • 3

    In a large bowl, toss the potato wedges with olive oil, minced garlic (reserve one clove for the dip), chopped fresh rosemary and thyme, salt, and black pepper until evenly coated.

  • 4

    Spread the seasoned potato wedges in a single layer on a baking sheet. Roast them in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and crispy.

  • 5

    While the potatoes roast, season the chicken breast lightly with salt, pepper, and a pinch of chopped rosemary. Grill the chicken breast on a preheated grill or skillet over medium-high heat for about 6-7 minutes per side, until fully cooked and nicely charred.

  • 6

    For the garlic-herb Greek yogurt dip, combine the Greek yogurt with lemon juice and the reserved minced garlic. Stir in a pinch of salt and additional chopped fresh herbs if desired.

  • 7

    Once everything is cooked, plate the crispy potato wedges alongside sliced grilled chicken breast and serve with a generous spoonful of the garlic-herb Greek yogurt dip.