Herb-Roasted Red Potato and Garlic Medley with Grilled Chicken Strips

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

Herb-Roasted Red Potato and Garlic Medley with Grilled Chicken Strips

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Red Potato and Garlic Medley with Grilled Chicken Strips

Enjoy a hearty blend of crispy red potatoes, garlicky chickpeas, and perfectly grilled chicken breast, all tossed with fresh rosemary and thyme. This dish marries herbaceous roasted goodness with lean protein for a balanced, flavorful meal that's as satisfying as it is nourishing.

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NUTRITION

535kcal
Protein
36.2g
Fat
17.6g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Potatoes (300g total)

1/2 cup Chickpeas (125g)

4 ounces Grilled Chicken Breast (113g)

3 Garlic Cloves

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary, chopped

1 tablespoon Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and cube the red potatoes into bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a large bowl, toss the potatoes and chickpeas with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and slightly crispy.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill over medium-high heat for about 6-7 minutes per side, or until fully cooked and nicely browned.

  • 6

    Slice the grilled chicken breasts into strips.

  • 7

    Plate the roasted red potato and garlic medley and top with the grilled chicken strips. Serve warm and enjoy the flavorful balance of herby vegetables and lean protein.

Herb-Roasted Red Potato and Garlic Medley with Grilled Chicken Strips

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

Herb-Roasted Red Potato and Garlic Medley with Grilled Chicken Strips

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Red Potato and Garlic Medley with Grilled Chicken Strips

Enjoy a hearty blend of crispy red potatoes, garlicky chickpeas, and perfectly grilled chicken breast, all tossed with fresh rosemary and thyme. This dish marries herbaceous roasted goodness with lean protein for a balanced, flavorful meal that's as satisfying as it is nourishing.

NUTRITION

535kcal
Protein
36.2g
Fat
17.6g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Red Potatoes (300g total)

1/2 cup Chickpeas (125g)

4 ounces Grilled Chicken Breast (113g)

3 Garlic Cloves

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary, chopped

1 tablespoon Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and cube the red potatoes into bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a large bowl, toss the potatoes and chickpeas with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and slightly crispy.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill over medium-high heat for about 6-7 minutes per side, or until fully cooked and nicely browned.

  • 6

    Slice the grilled chicken breasts into strips.

  • 7

    Plate the roasted red potato and garlic medley and top with the grilled chicken strips. Serve warm and enjoy the flavorful balance of herby vegetables and lean protein.