Grilled Chicken Breast with Roasted Vegetables and Herbed Potatoes

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

Grilled Chicken Breast with Roasted Vegetables and Herbed Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Herbed Potatoes

Savor the delightful balance of smoky grilled chicken breast paired with a medley of roasted bell peppers, zucchini, and red onions, complemented by tender herbed potatoes. This lunch offers a burst of flavors with aromatic herbs, making it a perfect nutritious, light meal.

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NUTRITION

355kcal
Protein
39.1g
Fat
9.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (grilled)

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

1/2 cup Potatoes (diced, herbed)

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F.

  • 3

    Toss the diced potatoes with olive oil, mixed fresh herbs, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly crispy on the edges.

  • 4

    Meanwhile, prepare the mixed vegetables by cutting bell peppers, zucchini, and red onions into bite-sized pieces. Lightly season them with salt and pepper.

  • 5

    Roast the vegetables in the oven or sauté them in a pan for about 8-10 minutes until they are tender but still vibrant.

  • 6

    Plate the grilled chicken breast alongside a serving of roasted herbed potatoes and the mixed vegetables. Serve warm.

Grilled Chicken Breast with Roasted Vegetables and Herbed Potatoes

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

Grilled Chicken Breast with Roasted Vegetables and Herbed Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetables and Herbed Potatoes

Savor the delightful balance of smoky grilled chicken breast paired with a medley of roasted bell peppers, zucchini, and red onions, complemented by tender herbed potatoes. This lunch offers a burst of flavors with aromatic herbs, making it a perfect nutritious, light meal.

NUTRITION

355kcal
Protein
39.1g
Fat
9.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (grilled)

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

1/2 cup Potatoes (diced, herbed)

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F.

  • 3

    Toss the diced potatoes with olive oil, mixed fresh herbs, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly crispy on the edges.

  • 4

    Meanwhile, prepare the mixed vegetables by cutting bell peppers, zucchini, and red onions into bite-sized pieces. Lightly season them with salt and pepper.

  • 5

    Roast the vegetables in the oven or sauté them in a pan for about 8-10 minutes until they are tender but still vibrant.

  • 6

    Plate the grilled chicken breast alongside a serving of roasted herbed potatoes and the mixed vegetables. Serve warm.