Crispy Chicken and Fresh Herb Loaded Baked Potato

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

Crispy Chicken and Fresh Herb Loaded Baked Potato

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Herb Loaded Baked Potato

Enjoy a satisfying, crisp-tender chicken breast paired with a fluffy baked potato, deliciously enhanced with fresh herbs and a light, tangy Greek yogurt coating. This dish offers a perfect balance of crunchy and creamy textures, elevated by vibrant parsley and thyme accents.

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NUTRITION

422kcal
Protein
38.6g
Fat
2.9g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Baked Potato

1/4 cup Whole Wheat Breadcrumbs

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley

2 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the potato with a fork several times, then bake it directly on the oven rack for about 45-60 minutes until tender.

  • 2

    Meanwhile, in a small bowl, mix the nonfat Greek yogurt with chopped fresh parsley and thyme, and season with salt and pepper.

  • 3

    Pat the chicken breast dry. Brush it lightly with the herb yogurt mixture, then dredge in the whole wheat breadcrumbs, pressing gently to adhere the coating.

  • 4

    Place the coated chicken breast on a lightly greased or lined baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    Once both the potato and chicken are done, slice the baked potato open and fluff the insides. Top with additional fresh herbs if desired.

  • 6

    Plate the crispy chicken alongside the fresh herb loaded baked potato and serve immediately.

Crispy Chicken and Fresh Herb Loaded Baked Potato

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

Crispy Chicken and Fresh Herb Loaded Baked Potato

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Herb Loaded Baked Potato

Enjoy a satisfying, crisp-tender chicken breast paired with a fluffy baked potato, deliciously enhanced with fresh herbs and a light, tangy Greek yogurt coating. This dish offers a perfect balance of crunchy and creamy textures, elevated by vibrant parsley and thyme accents.

NUTRITION

422kcal
Protein
38.6g
Fat
2.9g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Baked Potato

1/4 cup Whole Wheat Breadcrumbs

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley

2 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pierce the potato with a fork several times, then bake it directly on the oven rack for about 45-60 minutes until tender.

  • 2

    Meanwhile, in a small bowl, mix the nonfat Greek yogurt with chopped fresh parsley and thyme, and season with salt and pepper.

  • 3

    Pat the chicken breast dry. Brush it lightly with the herb yogurt mixture, then dredge in the whole wheat breadcrumbs, pressing gently to adhere the coating.

  • 4

    Place the coated chicken breast on a lightly greased or lined baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    Once both the potato and chicken are done, slice the baked potato open and fluff the insides. Top with additional fresh herbs if desired.

  • 6

    Plate the crispy chicken alongside the fresh herb loaded baked potato and serve immediately.