Crispy Lemon-Herb Roasted Chicken and Potatoes with Sautéed Greens

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

Crispy Lemon-Herb Roasted Chicken and Potatoes with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken and Potatoes with Sautéed Greens

Enjoy a balanced and flavorful meal featuring tender, lemon-herb roasted chicken breast paired with crispy baby potatoes and a side of lightly sautéed kale. The dish bursts with fresh citrus and herb notes while keeping the plate clean and perfectly aligned with your nutritional goals.

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NUTRITION

446kcal
Protein
36.8g
Fat
18.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Baby Potatoes

1 cup Kale

1 tbsp Olive Oil

1 Lemon wedge

1 Garlic clove

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine olive oil, juice from the lemon wedge, minced garlic, and finely chopped thyme and rosemary. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the lemon-herb mixture. Let it marinate for at least 15 minutes if time permits.

  • 4

    Toss the baby potatoes with a little bit of olive oil, salt, pepper, and a sprinkle of the herb mixture. Spread them on a baking sheet.

  • 5

    Place the marinated chicken breast on the baking sheet among the potatoes. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

  • 6

    While the chicken and potatoes are roasting, heat a non-stick skillet over medium heat. Add a few drops of olive oil and sauté the kale until wilted, about 3-4 minutes. Season lightly with salt and pepper.

  • 7

    Plate the roasted chicken and potatoes alongside the sautéed kale. Garnish with an extra squeeze of lemon if desired.

Crispy Lemon-Herb Roasted Chicken and Potatoes with Sautéed Greens

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

Crispy Lemon-Herb Roasted Chicken and Potatoes with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken and Potatoes with Sautéed Greens

Enjoy a balanced and flavorful meal featuring tender, lemon-herb roasted chicken breast paired with crispy baby potatoes and a side of lightly sautéed kale. The dish bursts with fresh citrus and herb notes while keeping the plate clean and perfectly aligned with your nutritional goals.

NUTRITION

446kcal
Protein
36.8g
Fat
18.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Baby Potatoes

1 cup Kale

1 tbsp Olive Oil

1 Lemon wedge

1 Garlic clove

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine olive oil, juice from the lemon wedge, minced garlic, and finely chopped thyme and rosemary. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the lemon-herb mixture. Let it marinate for at least 15 minutes if time permits.

  • 4

    Toss the baby potatoes with a little bit of olive oil, salt, pepper, and a sprinkle of the herb mixture. Spread them on a baking sheet.

  • 5

    Place the marinated chicken breast on the baking sheet among the potatoes. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

  • 6

    While the chicken and potatoes are roasting, heat a non-stick skillet over medium heat. Add a few drops of olive oil and sauté the kale until wilted, about 3-4 minutes. Season lightly with salt and pepper.

  • 7

    Plate the roasted chicken and potatoes alongside the sautéed kale. Garnish with an extra squeeze of lemon if desired.