Lemon Herb Roasted Chicken with Creamy Garlic Mashed Potatoes and Crispy Green Beans

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

Lemon Herb Roasted Chicken with Creamy Garlic Mashed Potatoes and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Creamy Garlic Mashed Potatoes and Crispy Green Beans

Enjoy a perfectly balanced plate featuring tender lemon herb roasted chicken paired with silky garlic mashed potatoes and a side of crisp green beans lightly drizzled with olive oil. This dish delivers a delightful combination of zesty, creamy, and crunchy textures, making it a satisfying meal for your dinner routine.

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NUTRITION

352kcal
Protein
31.3g
Fat
13g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 small Yukon Gold Potato (approx. 100g mashed)

0.5 cup Fresh Green Beans

1 teaspoon Unsalted Butter

0.25 cup Skim Milk

0.5 teaspoon Olive Oil (for beans)

0.75 teaspoon Olive Oil (for chicken marinade)

Lemon Juice and Zest from 1 lemon

1 clove Garlic, minced

Fresh Thyme and Rosemary sprigs (2 total)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine 0.75 teaspoon olive oil, lemon juice, lemon zest, minced garlic, and chopped fresh thyme and rosemary. Rub this mixture evenly over the chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and lightly golden.

  • 4

    Meanwhile, peel and dice the Yukon Gold potato. Boil in lightly salted water until tender, about 10-12 minutes.

  • 5

    Drain the potatoes and return them to the pot. Add 1 teaspoon unsalted butter and 0.25 cup skim milk. Mash until creamy and smooth, seasoning with a pinch of salt and extra garlic if desired.

  • 6

    For the green beans, trim the ends and steam or blanch until crisp-tender (about 4-5 minutes). Drain and toss gently with 0.5 teaspoon olive oil, a pinch of salt, and a sprinkle of lemon zest.

  • 7

    Plate the roasted chicken alongside a serving of creamy garlic mashed potatoes and crispy green beans. Garnish with a few extra fresh herbs if desired before serving.

Lemon Herb Roasted Chicken with Creamy Garlic Mashed Potatoes and Crispy Green Beans

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

Lemon Herb Roasted Chicken with Creamy Garlic Mashed Potatoes and Crispy Green Beans

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Creamy Garlic Mashed Potatoes and Crispy Green Beans

Enjoy a perfectly balanced plate featuring tender lemon herb roasted chicken paired with silky garlic mashed potatoes and a side of crisp green beans lightly drizzled with olive oil. This dish delivers a delightful combination of zesty, creamy, and crunchy textures, making it a satisfying meal for your dinner routine.

NUTRITION

352kcal
Protein
31.3g
Fat
13g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 small Yukon Gold Potato (approx. 100g mashed)

0.5 cup Fresh Green Beans

1 teaspoon Unsalted Butter

0.25 cup Skim Milk

0.5 teaspoon Olive Oil (for beans)

0.75 teaspoon Olive Oil (for chicken marinade)

Lemon Juice and Zest from 1 lemon

1 clove Garlic, minced

Fresh Thyme and Rosemary sprigs (2 total)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine 0.75 teaspoon olive oil, lemon juice, lemon zest, minced garlic, and chopped fresh thyme and rosemary. Rub this mixture evenly over the chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and lightly golden.

  • 4

    Meanwhile, peel and dice the Yukon Gold potato. Boil in lightly salted water until tender, about 10-12 minutes.

  • 5

    Drain the potatoes and return them to the pot. Add 1 teaspoon unsalted butter and 0.25 cup skim milk. Mash until creamy and smooth, seasoning with a pinch of salt and extra garlic if desired.

  • 6

    For the green beans, trim the ends and steam or blanch until crisp-tender (about 4-5 minutes). Drain and toss gently with 0.5 teaspoon olive oil, a pinch of salt, and a sprinkle of lemon zest.

  • 7

    Plate the roasted chicken alongside a serving of creamy garlic mashed potatoes and crispy green beans. Garnish with a few extra fresh herbs if desired before serving.