Grilled Chicken Breast with Roasted Potato Wedges, Steamed Green Beans & Mini Yogurt Parfait

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

Grilled Chicken Breast with Roasted Potato Wedges, Steamed Green Beans & Mini Yogurt Parfait

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato Wedges, Steamed Green Beans & Mini Yogurt Parfait

Savor a balanced lunch featuring a perfectly grilled chicken breast paired with crispy roasted potato wedges and lightly steamed green beans. Finished with a refreshing mini parfait of lactose-free yogurt, granola, and berries, this meal offers a delightful mix of textures and flavors to keep you satisfied without compromising your health goals.

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NUTRITION

545kcal
Protein
38g
Fat
19.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Potato

100 g Green Beans

1 tbsp Olive Oil

1/3 cup Lactose-Free Yogurt

2 tbsp Granola

1/4 cup Mixed Berries

Salt, Pepper, Garlic Powder, Rosemary to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the potato into wedges. Toss the wedges with olive oil, salt, pepper, garlic powder, and rosemary.

  • 3

    Spread the potato wedges on a baking sheet and roast in the oven for 25-30 minutes until golden and tender, flipping halfway.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Preheat a grill or grill pan to medium-high heat.

  • 5

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 6

    While the chicken and potatoes are cooking, steam the green beans for about 5 minutes until crisp-tender.

  • 7

    For the mini parfait, layer the lactose-free yogurt, sprinkle granola over the top, and finish with mixed berries in a small serving bowl.

  • 8

    Plate the grilled chicken breast alongside the roasted potato wedges and steamed green beans, and serve the parfait either on the side or as a light dessert.

Grilled Chicken Breast with Roasted Potato Wedges, Steamed Green Beans & Mini Yogurt Parfait

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

Grilled Chicken Breast with Roasted Potato Wedges, Steamed Green Beans & Mini Yogurt Parfait

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato Wedges, Steamed Green Beans & Mini Yogurt Parfait

Savor a balanced lunch featuring a perfectly grilled chicken breast paired with crispy roasted potato wedges and lightly steamed green beans. Finished with a refreshing mini parfait of lactose-free yogurt, granola, and berries, this meal offers a delightful mix of textures and flavors to keep you satisfied without compromising your health goals.

NUTRITION

545kcal
Protein
38g
Fat
19.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Potato

100 g Green Beans

1 tbsp Olive Oil

1/3 cup Lactose-Free Yogurt

2 tbsp Granola

1/4 cup Mixed Berries

Salt, Pepper, Garlic Powder, Rosemary to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the potato into wedges. Toss the wedges with olive oil, salt, pepper, garlic powder, and rosemary.

  • 3

    Spread the potato wedges on a baking sheet and roast in the oven for 25-30 minutes until golden and tender, flipping halfway.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Preheat a grill or grill pan to medium-high heat.

  • 5

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 6

    While the chicken and potatoes are cooking, steam the green beans for about 5 minutes until crisp-tender.

  • 7

    For the mini parfait, layer the lactose-free yogurt, sprinkle granola over the top, and finish with mixed berries in a small serving bowl.

  • 8

    Plate the grilled chicken breast alongside the roasted potato wedges and steamed green beans, and serve the parfait either on the side or as a light dessert.