Herb-Roasted Chicken with Crispy Smashed Potatoes and Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Smashed Potatoes and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Smashed Potatoes and Roasted Vegetables

Savor a balanced plate featuring tender herb-roasted chicken accompanied by crispy smashed potatoes and a vibrant medley of roasted broccoli and carrots. A sprinkle of aromatic herbs and a light drizzle of olive oil elevate each bite, creating a satisfying and wholesome meal ideal for a nutritious dinner.

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NUTRITION

383kcal
Protein
39.4g
Fat
8.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Potatoes (approx. 150g)

1/2 cup Broccoli

1/2 cup Carrots

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the baby potatoes in a pot of salted water and boil until tender, about 10-15 minutes. Drain and let cool slightly.

  • 3

    While the potatoes are boiling, season the chicken breast with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper.

  • 5

    Lightly drizzle the olive oil over the chicken and place in the oven. Roast for 20-25 minutes until the chicken is cooked through and golden.

  • 6

    Once the potatoes are cool enough to handle, gently press them with the bottom of a glass or fork to smash them into slightly flattened rounds.

  • 7

    Place the smashed potatoes on another baking sheet, season with salt and pepper, and roast in the oven for about 15 minutes until crispy on the edges.

  • 8

    Toss the broccoli and carrots with a little salt, pepper, and any remaining olive oil leftover from the chicken drizzles, and spread them on a baking sheet. Roast for about 10-12 minutes until tender and slightly caramelized.

  • 9

    Plate the dish by serving the herb-roasted chicken alongside the crispy smashed potatoes and a generous portion of roasted vegetables. Enjoy immediately.

Herb-Roasted Chicken with Crispy Smashed Potatoes and Roasted Vegetables

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

Herb-Roasted Chicken with Crispy Smashed Potatoes and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Smashed Potatoes and Roasted Vegetables

Savor a balanced plate featuring tender herb-roasted chicken accompanied by crispy smashed potatoes and a vibrant medley of roasted broccoli and carrots. A sprinkle of aromatic herbs and a light drizzle of olive oil elevate each bite, creating a satisfying and wholesome meal ideal for a nutritious dinner.

NUTRITION

383kcal
Protein
39.4g
Fat
8.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Potatoes (approx. 150g)

1/2 cup Broccoli

1/2 cup Carrots

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the baby potatoes in a pot of salted water and boil until tender, about 10-15 minutes. Drain and let cool slightly.

  • 3

    While the potatoes are boiling, season the chicken breast with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet lined with parchment paper.

  • 5

    Lightly drizzle the olive oil over the chicken and place in the oven. Roast for 20-25 minutes until the chicken is cooked through and golden.

  • 6

    Once the potatoes are cool enough to handle, gently press them with the bottom of a glass or fork to smash them into slightly flattened rounds.

  • 7

    Place the smashed potatoes on another baking sheet, season with salt and pepper, and roast in the oven for about 15 minutes until crispy on the edges.

  • 8

    Toss the broccoli and carrots with a little salt, pepper, and any remaining olive oil leftover from the chicken drizzles, and spread them on a baking sheet. Roast for about 10-12 minutes until tender and slightly caramelized.

  • 9

    Plate the dish by serving the herb-roasted chicken alongside the crispy smashed potatoes and a generous portion of roasted vegetables. Enjoy immediately.