Herb-Roasted Chicken with Crispy Potato Wedges and Roasted Broccoli

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

Herb-Roasted Chicken with Crispy Potato Wedges and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potato Wedges and Roasted Broccoli

Savor a beautifully balanced meal featuring tender herb-roasted chicken breast paired with crispy, oven-baked potato wedges and perfectly roasted broccoli. This dish is crafted with a light olive oil drizzle and a medley of fresh herbs, delivering a satisfying crunch and aromatic flavors that make every bite delightful.

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NUTRITION

414kcal
Protein
31.9g
Fat
16.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Russet Potato

1 cup Broccoli

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and mixed dried herbs.

  • 3

    Cut the russet potato into wedges, keeping the skin on for extra crunch, and toss them with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper. Arrange the potato wedges around the chicken.

  • 5

    Bake in the preheated oven for about 20 minutes.

  • 6

    Meanwhile, toss the broccoli florets lightly in a bit of olive oil, salt, and pepper.

  • 7

    After 20 minutes, add the broccoli to the baking tray (or use a separate pan) and continue roasting everything for another 10-15 minutes until the chicken is cooked through, the potato wedges are crispy, and the broccoli is tender with slight charring.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Herb-Roasted Chicken with Crispy Potato Wedges and Roasted Broccoli

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

Herb-Roasted Chicken with Crispy Potato Wedges and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potato Wedges and Roasted Broccoli

Savor a beautifully balanced meal featuring tender herb-roasted chicken breast paired with crispy, oven-baked potato wedges and perfectly roasted broccoli. This dish is crafted with a light olive oil drizzle and a medley of fresh herbs, delivering a satisfying crunch and aromatic flavors that make every bite delightful.

NUTRITION

414kcal
Protein
31.9g
Fat
16.3g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Russet Potato

1 cup Broccoli

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and mixed dried herbs.

  • 3

    Cut the russet potato into wedges, keeping the skin on for extra crunch, and toss them with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper. Arrange the potato wedges around the chicken.

  • 5

    Bake in the preheated oven for about 20 minutes.

  • 6

    Meanwhile, toss the broccoli florets lightly in a bit of olive oil, salt, and pepper.

  • 7

    After 20 minutes, add the broccoli to the baking tray (or use a separate pan) and continue roasting everything for another 10-15 minutes until the chicken is cooked through, the potato wedges are crispy, and the broccoli is tender with slight charring.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.