Crispy Roasted Potatoes with Herb-Crusted Chicken and Roasted Broccoli

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

Crispy Roasted Potatoes with Herb-Crusted Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potatoes with Herb-Crusted Chicken and Roasted Broccoli

Enjoy a hearty, nutritious dish featuring tender herb-crusted chicken paired with crispy roasted potatoes and vibrant roasted broccoli. This balanced meal brings together savory flavors and satisfying textures, perfect for a wholesome dinner that aligns with your dietary goals.

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NUTRITION

475kcal
Protein
41.2g
Fat
18.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless)

1 medium Russet Potato

1 cup Broccoli Florets

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the russet potato into bite-sized cubes, toss with half the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes until crispy and golden, stirring halfway through.

  • 4

    While the potatoes roast, pat the chicken breast dry. In a small bowl, mix the dried herbs, minced garlic, a pinch of salt and pepper.

  • 5

    Rub the herb mixture evenly over the chicken breast.

  • 6

    Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly browned.

  • 7

    Add the broccoli florets to the skillet around the chicken, drizzle with a bit of extra olive oil if desired, and season with salt and pepper.

  • 8

    Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.

  • 9

    Plate the roasted potatoes alongside the herb-crusted chicken and roasted broccoli, serving hot.

Crispy Roasted Potatoes with Herb-Crusted Chicken and Roasted Broccoli

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

Crispy Roasted Potatoes with Herb-Crusted Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potatoes with Herb-Crusted Chicken and Roasted Broccoli

Enjoy a hearty, nutritious dish featuring tender herb-crusted chicken paired with crispy roasted potatoes and vibrant roasted broccoli. This balanced meal brings together savory flavors and satisfying textures, perfect for a wholesome dinner that aligns with your dietary goals.

NUTRITION

475kcal
Protein
41.2g
Fat
18.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless)

1 medium Russet Potato

1 cup Broccoli Florets

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the russet potato into bite-sized cubes, toss with half the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes until crispy and golden, stirring halfway through.

  • 4

    While the potatoes roast, pat the chicken breast dry. In a small bowl, mix the dried herbs, minced garlic, a pinch of salt and pepper.

  • 5

    Rub the herb mixture evenly over the chicken breast.

  • 6

    Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly browned.

  • 7

    Add the broccoli florets to the skillet around the chicken, drizzle with a bit of extra olive oil if desired, and season with salt and pepper.

  • 8

    Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender.

  • 9

    Plate the roasted potatoes alongside the herb-crusted chicken and roasted broccoli, serving hot.