Crispy Baked Potatoes with Herb-Roasted Chicken and Creamy Greek Yogurt

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

Crispy Baked Potatoes with Herb-Roasted Chicken and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potatoes with Herb-Roasted Chicken and Creamy Greek Yogurt

Savor a vibrant plate featuring succulent herb-roasted chicken paired with delightfully crispy baked potatoes, complemented by a cool, tangy Greek yogurt dip. This dish balances flavors and textures, offering a comforting, clean meal that satisfies your taste and nutritional goals.

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NUTRITION

437kcal
Protein
50.5g
Fat
8.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Russet Potato

1/2 cup Plain Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash and scrub the potato thoroughly; pat dry. Rub lightly with olive oil, garlic powder, salt, and pepper.

  • 3

    Place the potato directly on the oven rack or on a baking sheet, and bake for about 35-40 minutes until the skin is crispy and the inside is tender.

  • 4

    Meanwhile, season the chicken breast with chopped fresh rosemary, garlic powder, salt, and pepper. Drizzle a small amount of olive oil over the chicken.

  • 5

    Place the seasoned chicken on a baking tray and roast in the oven (or in a separate compartment if available) for approximately 20-25 minutes, until fully cooked and slightly crispy on the edges.

  • 6

    For the creamy dip, scoop the Greek yogurt into a small bowl and season with a pinch of salt, pepper, and a dash of garlic powder.

  • 7

    Once cooked, slice the chicken and serve alongside the crispy baked potato with a side of creamy Greek yogurt for dipping. Enjoy warm!

Crispy Baked Potatoes with Herb-Roasted Chicken and Creamy Greek Yogurt

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

Crispy Baked Potatoes with Herb-Roasted Chicken and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potatoes with Herb-Roasted Chicken and Creamy Greek Yogurt

Savor a vibrant plate featuring succulent herb-roasted chicken paired with delightfully crispy baked potatoes, complemented by a cool, tangy Greek yogurt dip. This dish balances flavors and textures, offering a comforting, clean meal that satisfies your taste and nutritional goals.

NUTRITION

437kcal
Protein
50.5g
Fat
8.6g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Russet Potato

1/2 cup Plain Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash and scrub the potato thoroughly; pat dry. Rub lightly with olive oil, garlic powder, salt, and pepper.

  • 3

    Place the potato directly on the oven rack or on a baking sheet, and bake for about 35-40 minutes until the skin is crispy and the inside is tender.

  • 4

    Meanwhile, season the chicken breast with chopped fresh rosemary, garlic powder, salt, and pepper. Drizzle a small amount of olive oil over the chicken.

  • 5

    Place the seasoned chicken on a baking tray and roast in the oven (or in a separate compartment if available) for approximately 20-25 minutes, until fully cooked and slightly crispy on the edges.

  • 6

    For the creamy dip, scoop the Greek yogurt into a small bowl and season with a pinch of salt, pepper, and a dash of garlic powder.

  • 7

    Once cooked, slice the chicken and serve alongside the crispy baked potato with a side of creamy Greek yogurt for dipping. Enjoy warm!