Herb-Roasted Chicken with Crispy Potatoes and Fresh Cucumber Salad

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

Herb-Roasted Chicken with Crispy Potatoes and Fresh Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Fresh Cucumber Salad

Savor a beautifully balanced meal featuring tender herb-roasted chicken paired with crispy roasted potatoes and a refreshing cucumber salad. The aromatic herbs infuse the chicken with vibrant flavor, while the lightly crispy potatoes provide a satisfying crunch, complemented by the cooling, crisp cucumber salad dressed in a hint of olive oil and lemon.

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NUTRITION

379kcal
Protein
45.4g
Fat
10.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Russet Potato

1 cup Cucumber (sliced)

1/2 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the fresh mixed herbs.

  • 3

    Cut the russet potato into small cubes to ensure they become crispy when roasted. Toss them with a drizzle of olive oil, salt, pepper, and the remaining herbs.

  • 4

    Place the seasoned chicken and potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

  • 5

    While the chicken and potatoes are roasting, prepare the cucumber salad by thinly slicing the cucumber. In a bowl, toss the cucumber slices with fresh lemon juice, a pinch of salt, and a dash of pepper.

  • 6

    Once cooked, plate the herb-roasted chicken alongside the crispy potatoes and top with a refreshing layer of cucumber salad.

Herb-Roasted Chicken with Crispy Potatoes and Fresh Cucumber Salad

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

Herb-Roasted Chicken with Crispy Potatoes and Fresh Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Fresh Cucumber Salad

Savor a beautifully balanced meal featuring tender herb-roasted chicken paired with crispy roasted potatoes and a refreshing cucumber salad. The aromatic herbs infuse the chicken with vibrant flavor, while the lightly crispy potatoes provide a satisfying crunch, complemented by the cooling, crisp cucumber salad dressed in a hint of olive oil and lemon.

NUTRITION

379kcal
Protein
45.4g
Fat
10.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Russet Potato

1 cup Cucumber (sliced)

1/2 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the fresh mixed herbs.

  • 3

    Cut the russet potato into small cubes to ensure they become crispy when roasted. Toss them with a drizzle of olive oil, salt, pepper, and the remaining herbs.

  • 4

    Place the seasoned chicken and potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

  • 5

    While the chicken and potatoes are roasting, prepare the cucumber salad by thinly slicing the cucumber. In a bowl, toss the cucumber slices with fresh lemon juice, a pinch of salt, and a dash of pepper.

  • 6

    Once cooked, plate the herb-roasted chicken alongside the crispy potatoes and top with a refreshing layer of cucumber salad.