Crispy Lemon Herb Chicken with Roasted Potatoes

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

Crispy Lemon Herb Chicken with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Potatoes

Enjoy a flavor-packed dinner featuring a crispy, lemon herb-infused chicken breast paired with perfectly roasted baby red potatoes. This dish is brightened with a burst of fresh lemon and aromatic garlic, creating a satisfying meal that is as nutritious as it is delicious.

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NUTRITION

350kcal
Protein
33.5g
Fat
10.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150 g Baby Red Potatoes

0.5 tbsp Olive Oil

1 medium wedge Lemon

2 cloves Garlic

1 tsp Fresh Thyme and Rosemary

Pinch of Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Wash the baby red potatoes and cut them in halves. In a bowl, toss them with olive oil, a pinch of salt, black pepper, and half of the minced garlic.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes, until golden and tender.

  • 4

    Meanwhile, pat the chicken breast dry. Season both sides with salt, black pepper, and the remaining minced garlic.

  • 5

    In a skillet over medium-high heat, sear the chicken breast in a drizzle of olive oil for 3-4 minutes on each side until a crispy, golden crust forms.

  • 6

    Reduce the heat to medium-low. Squeeze lemon juice over the chicken and add fresh thyme and rosemary; allow to cook for an additional 3-4 minutes until the chicken is cooked through.

  • 7

    Plate the chicken alongside the roasted potatoes, garnishing with an extra squeeze of lemon if desired.

Crispy Lemon Herb Chicken with Roasted Potatoes

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

Crispy Lemon Herb Chicken with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Potatoes

Enjoy a flavor-packed dinner featuring a crispy, lemon herb-infused chicken breast paired with perfectly roasted baby red potatoes. This dish is brightened with a burst of fresh lemon and aromatic garlic, creating a satisfying meal that is as nutritious as it is delicious.

NUTRITION

350kcal
Protein
33.5g
Fat
10.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150 g Baby Red Potatoes

0.5 tbsp Olive Oil

1 medium wedge Lemon

2 cloves Garlic

1 tsp Fresh Thyme and Rosemary

Pinch of Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Wash the baby red potatoes and cut them in halves. In a bowl, toss them with olive oil, a pinch of salt, black pepper, and half of the minced garlic.

  • 3

    Spread the potatoes on a baking sheet and roast in the oven for about 25-30 minutes, until golden and tender.

  • 4

    Meanwhile, pat the chicken breast dry. Season both sides with salt, black pepper, and the remaining minced garlic.

  • 5

    In a skillet over medium-high heat, sear the chicken breast in a drizzle of olive oil for 3-4 minutes on each side until a crispy, golden crust forms.

  • 6

    Reduce the heat to medium-low. Squeeze lemon juice over the chicken and add fresh thyme and rosemary; allow to cook for an additional 3-4 minutes until the chicken is cooked through.

  • 7

    Plate the chicken alongside the roasted potatoes, garnishing with an extra squeeze of lemon if desired.