Herb-Baked Chicken Breast with Crispy Potato Slices and Sautéed Spinach

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

Herb-Baked Chicken Breast with Crispy Potato Slices and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Breast with Crispy Potato Slices and Sautéed Spinach

Savor this beautifully balanced dinner featuring a tender herb-baked chicken breast paired with crisp, golden potato slices and vibrant sautéed spinach. A light, refreshing side of lactose-free yogurt mixed with granola and berries adds a delightful texture and burst of natural sweetness, perfectly complementing the savory elements of the dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

517kcal
Protein
44.2g
Fat
16.8g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Potato (~150g)

1 tsp Olive Oil for potato (~5g)

1 cup Spinach (~30g)

1 tsp Olive Oil for spinach (~5g)

75g Lactose-Free Yogurt

15g Granola

30g Mixed Berries

Herbs and Spices to taste

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast with salt, pepper, and a generous pinch of mixed herbs (thyme, rosemary, oregano). Drizzle a little olive oil over it.

  • 3

    Place the chicken on a baking tray and bake for approximately 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, thinly slice the potato. Toss the slices with olive oil, salt, pepper, and a pinch of herbs.

  • 5

    Arrange the potato slices on a separate baking sheet in a single layer and bake in the oven alongside the chicken for about 20-25 minutes until they become golden and crispy.

  • 6

    Heat a non-stick pan over medium heat. Add the spinach and a teaspoon of olive oil. Sauté the spinach until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 7

    For the refreshing topping, in a small bowl combine the lactose-free yogurt, granola, and mixed berries. Stir gently to mix.

  • 8

    Plate the herb-baked chicken breast alongside the crispy potato slices and sautéed spinach. Optionally, serve a small side portion of the yogurt berry crunch to add a touch of creaminess and a subtle sweet contrast to the savory meal.

Herb-Baked Chicken Breast with Crispy Potato Slices and Sautéed Spinach

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

Herb-Baked Chicken Breast with Crispy Potato Slices and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Breast with Crispy Potato Slices and Sautéed Spinach

Savor this beautifully balanced dinner featuring a tender herb-baked chicken breast paired with crisp, golden potato slices and vibrant sautéed spinach. A light, refreshing side of lactose-free yogurt mixed with granola and berries adds a delightful texture and burst of natural sweetness, perfectly complementing the savory elements of the dish.

NUTRITION

517kcal
Protein
44.2g
Fat
16.8g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Potato (~150g)

1 tsp Olive Oil for potato (~5g)

1 cup Spinach (~30g)

1 tsp Olive Oil for spinach (~5g)

75g Lactose-Free Yogurt

15g Granola

30g Mixed Berries

Herbs and Spices to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the chicken breast with salt, pepper, and a generous pinch of mixed herbs (thyme, rosemary, oregano). Drizzle a little olive oil over it.

  • 3

    Place the chicken on a baking tray and bake for approximately 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, thinly slice the potato. Toss the slices with olive oil, salt, pepper, and a pinch of herbs.

  • 5

    Arrange the potato slices on a separate baking sheet in a single layer and bake in the oven alongside the chicken for about 20-25 minutes until they become golden and crispy.

  • 6

    Heat a non-stick pan over medium heat. Add the spinach and a teaspoon of olive oil. Sauté the spinach until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

  • 7

    For the refreshing topping, in a small bowl combine the lactose-free yogurt, granola, and mixed berries. Stir gently to mix.

  • 8

    Plate the herb-baked chicken breast alongside the crispy potato slices and sautéed spinach. Optionally, serve a small side portion of the yogurt berry crunch to add a touch of creaminess and a subtle sweet contrast to the savory meal.