YOUR SOLIN GENERATED RECIPE
Oven-Roasted Baby Potatoes with Garlic Broccoli, Sautéed Tomatoes & Grilled Chicken
Enjoy a vibrant plate of oven-roasted baby potatoes, tender garlic-infused broccoli, and lightly sautéed tomatoes complemented by a perfectly grilled chicken breast. This meal brings together a hearty mix of textures and rich flavors, balancing earthy roasted vegetables with zesty garlic and fresh tomato notes, all while hitting your protein and calorie targets.
INGREDIENTS
100g Chicken Breast
150g Baby Potatoes
100g Broccoli
100g Cherry Tomatoes
1 tsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut them in halves if they are larger. Toss them lightly with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast the potatoes in the oven for about 25-30 minutes until they are tender and lightly crispy on the edges.
While the potatoes are roasting, season the chicken breast with salt and pepper. Heat a grill pan over medium-high heat and lightly oil it. Grill the chicken for 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, let it rest for a few minutes before slicing.
For the garlic broccoli, chop the broccoli into florets. In a skillet over medium heat, add a small drizzle of olive oil and sauté the minced garlic (from one clove) for about 30 seconds until fragrant. Add the broccoli and cook for 4-5 minutes until tender-crisp. Season with salt and pepper.
For the sautéed tomatoes, in another pan over medium heat, cook the cherry tomatoes for about 3-4 minutes until they start to soften. You can leave them whole or lightly crush them to release their juices. Season with a pinch of salt.
Plate the roasted baby potatoes alongside the garlic broccoli and sautéed tomatoes. Top the vegetables with slices of grilled chicken breast. Serve warm and enjoy your balanced, vibrant meal!