YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Breast with Herb-Roasted Vegetables and Mashed Potato
Enjoy a light yet satisfying dinner featuring a modestly portioned oven-baked chicken breast, paired with velvety mashed potato and herb-roasted vegetables. A small side of rice adds a gentle textural contrast, while olive oil and fresh herbs elevate the aroma and flavor, making every bite a delightful balance of comfort and elegance.
INGREDIENTS
30g Chicken Breast
150g Potato (for mashed potato)
50g cooked White Rice
75g Zucchini
75g Red Bell Pepper
10ml Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Lightly season the 30g chicken breast with salt, pepper, and a pinch of your favorite herbs (such as rosemary and thyme). Place on a baking tray lined with parchment paper.
Prepare the vegetables: slice the zucchini and red bell pepper into bite-sized pieces. Toss them in a bowl with 10ml extra virgin olive oil, a sprinkle of salt, pepper, and herbs of your choice.
Spread the vegetables on a separate baking tray and place both trays in the oven. Bake the chicken for about 12-15 minutes until cooked through and the vegetables for about 15-18 minutes until tender and slightly caramelized.
While the chicken and vegetables are roasting, peel and chop the potato into chunks. Boil the potato in lightly salted water until soft (about 15 minutes), then drain and mash with a fork or masher. Season lightly with salt and pepper.
For the rice, if not already prepared, cook a small portion according to package instructions until tender.
Plate your dish by placing a serving of mashed potato, a small mound of cooked rice, and a portion of the roasted vegetables. Slice the chicken breast and arrange on top or alongside the plate.
Serve immediately and enjoy your balanced, flavorful dinner.