Grilled Escalope with Roasted Potato and Steamed Vegetables

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

Grilled Escalope with Roasted Potato and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Escalope with Roasted Potato and Steamed Vegetables

Enjoy a light yet satisfying lunch featuring a tender, grilled chicken escalope paired with golden roasted potatoes and crisp steamed vegetables. The dish is finished with a drizzle of olive oil to enhance its natural flavors and create a delightful, balanced meal that's both appealing and nutritious.

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NUTRITION

456kcal
Protein
16.5g
Fat
28.3g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

40g Chicken Escalope

150g Potato

100g Mixed Vegetables

2 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 40g chicken escalope lightly with salt, pepper, and your favorite herbs.

  • 3

    Lightly coat the chicken with a small drizzle of olive oil and grill for about 3-4 minutes per side, or until cooked through.

  • 4

    While the chicken is grilling, preheat your oven to 400°F.

  • 5

    Cut the 150g potato into evenly sized cubes, toss with a small portion of olive oil, salt, and pepper, and spread on a baking sheet.

  • 6

    Roast the potato cubes in the oven for 20-25 minutes until they are golden and tender, stirring halfway through for even cooking.

  • 7

    Steam 100g of mixed vegetables (such as carrots and zucchini) over boiling water for 5-7 minutes until they are just tender but still crisp.

  • 8

    Plate the grilled chicken escalope alongside the roasted potatoes and steamed vegetables, and drizzle any remaining olive oil over the vegetables for extra flavor.

Grilled Escalope with Roasted Potato and Steamed Vegetables

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

Grilled Escalope with Roasted Potato and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Escalope with Roasted Potato and Steamed Vegetables

Enjoy a light yet satisfying lunch featuring a tender, grilled chicken escalope paired with golden roasted potatoes and crisp steamed vegetables. The dish is finished with a drizzle of olive oil to enhance its natural flavors and create a delightful, balanced meal that's both appealing and nutritious.

NUTRITION

456kcal
Protein
16.5g
Fat
28.3g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

40g Chicken Escalope

150g Potato

100g Mixed Vegetables

2 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 40g chicken escalope lightly with salt, pepper, and your favorite herbs.

  • 3

    Lightly coat the chicken with a small drizzle of olive oil and grill for about 3-4 minutes per side, or until cooked through.

  • 4

    While the chicken is grilling, preheat your oven to 400°F.

  • 5

    Cut the 150g potato into evenly sized cubes, toss with a small portion of olive oil, salt, and pepper, and spread on a baking sheet.

  • 6

    Roast the potato cubes in the oven for 20-25 minutes until they are golden and tender, stirring halfway through for even cooking.

  • 7

    Steam 100g of mixed vegetables (such as carrots and zucchini) over boiling water for 5-7 minutes until they are just tender but still crisp.

  • 8

    Plate the grilled chicken escalope alongside the roasted potatoes and steamed vegetables, and drizzle any remaining olive oil over the vegetables for extra flavor.