Herb-Garlic Butter Pan Seared Chicken with Roasted Baby Potatoes

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

Herb-Garlic Butter Pan Seared Chicken with Roasted Baby Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Butter Pan Seared Chicken with Roasted Baby Potatoes

Savor the delightful combination of tender pan-seared chicken breast infused with herb-garlic butter and perfectly roasted baby potatoes. This dish delivers a harmonious balance of savory flavors and crisp textures, ideal for a wholesome meal that is both satisfying and fits neatly into your nutrition goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
38.7g
Fat
15.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Baby Potatoes

1 tbsp Unsalted Butter

2 cloves Garlic, minced

1 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the baby potatoes.

  • 2

    Wash the baby potatoes and cut them in halves if they are larger. Toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread on a baking sheet.

  • 3

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

  • 4

    Meanwhile, pat the chicken breast dry with a paper towel. Season it lightly with salt and pepper.

  • 5

    In a skillet over medium-high heat, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Place the chicken breast in the pan and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F (74°C).

  • 7

    In the last minute of cooking, drizzle the lemon juice and sprinkle the chopped fresh parsley over the chicken for a burst of freshness.

  • 8

    Plate the chicken breast alongside the roasted baby potatoes and serve immediately.

Herb-Garlic Butter Pan Seared Chicken with Roasted Baby Potatoes

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

Herb-Garlic Butter Pan Seared Chicken with Roasted Baby Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Butter Pan Seared Chicken with Roasted Baby Potatoes

Savor the delightful combination of tender pan-seared chicken breast infused with herb-garlic butter and perfectly roasted baby potatoes. This dish delivers a harmonious balance of savory flavors and crisp textures, ideal for a wholesome meal that is both satisfying and fits neatly into your nutrition goals.

NUTRITION

417kcal
Protein
38.7g
Fat
15.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Baby Potatoes

1 tbsp Unsalted Butter

2 cloves Garlic, minced

1 tbsp Fresh Parsley, chopped

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the baby potatoes.

  • 2

    Wash the baby potatoes and cut them in halves if they are larger. Toss them with a pinch of salt, pepper, and a drizzle of olive oil if desired, then spread on a baking sheet.

  • 3

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

  • 4

    Meanwhile, pat the chicken breast dry with a paper towel. Season it lightly with salt and pepper.

  • 5

    In a skillet over medium-high heat, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Place the chicken breast in the pan and sear for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F (74°C).

  • 7

    In the last minute of cooking, drizzle the lemon juice and sprinkle the chopped fresh parsley over the chicken for a burst of freshness.

  • 8

    Plate the chicken breast alongside the roasted baby potatoes and serve immediately.