Creamy Lemon Herb Chicken Breast with Roasted Potatoes

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

Creamy Lemon Herb Chicken Breast with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Breast with Roasted Potatoes

Savor the brightness of lemon and fresh herbs in this creamy chicken dish paired with perfectly roasted potatoes. The tender 6-ounce chicken breast is lightly glazed with a tangy, low-fat cream sauce that harmonizes with the comforting flavors of roasted potatoes, making it a balanced and flavorful meal ideal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
44.9g
Fat
8.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Potato (150g)

2 tbsp Low-Fat Greek Yogurt (30g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (parsley & thyme, 6g)

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the red potato into bite-sized chunks. Toss the potato pieces in olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 25-30 minutes or until golden and crisp, stirring halfway through.

  • 4

    While the potatoes roast, pat dry the chicken breast and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until a light golden crust forms.

  • 6

    In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, minced garlic, and finely chopped fresh herbs.

  • 7

    Reduce the heat to medium-low, add the creamy lemon herb sauce to the skillet with the chicken, and allow it to warm while coating the chicken, about 2 minutes.

  • 8

    Ensure the chicken breast is cooked through (internal temperature should reach 165°F).

  • 9

    Plate the chicken with a side of roasted potatoes and drizzle any remaining sauce over the chicken for extra flavor.

Creamy Lemon Herb Chicken Breast with Roasted Potatoes

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

Creamy Lemon Herb Chicken Breast with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Breast with Roasted Potatoes

Savor the brightness of lemon and fresh herbs in this creamy chicken dish paired with perfectly roasted potatoes. The tender 6-ounce chicken breast is lightly glazed with a tangy, low-fat cream sauce that harmonizes with the comforting flavors of roasted potatoes, making it a balanced and flavorful meal ideal for any time of day.

NUTRITION

376kcal
Protein
44.9g
Fat
8.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Potato (150g)

2 tbsp Low-Fat Greek Yogurt (30g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Herbs (parsley & thyme, 6g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the red potato into bite-sized chunks. Toss the potato pieces in olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 25-30 minutes or until golden and crisp, stirring halfway through.

  • 4

    While the potatoes roast, pat dry the chicken breast and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until a light golden crust forms.

  • 6

    In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, minced garlic, and finely chopped fresh herbs.

  • 7

    Reduce the heat to medium-low, add the creamy lemon herb sauce to the skillet with the chicken, and allow it to warm while coating the chicken, about 2 minutes.

  • 8

    Ensure the chicken breast is cooked through (internal temperature should reach 165°F).

  • 9

    Plate the chicken with a side of roasted potatoes and drizzle any remaining sauce over the chicken for extra flavor.