YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crispy Potato Wedges and Steamed Broccoli
Savor this balanced lunch that pairs a tender, grilled chicken breast with crispy, oven-roasted potato wedges and nutrient-rich steamed broccoli. Complemented by a hint of olive oil drizzle, each bite delivers delightful textures and flavors that nourish and satisfy your appetite.
INGREDIENTS
4.5 oz Chicken Breast (128g)
100g Russet Potato
75g Broccoli
2 tsp Olive Oil
PREPARATION
Preheat the grill to medium-high heat and your oven to 425°F.
Season the chicken breast lightly with salt, pepper, and any desired herbs.
Grill the chicken breast for about 5-6 minutes per side until it reaches an internal temperature of 165°F.
Wash and cut the russet potato into wedges. Toss the wedges with 2 tsp of olive oil, salt, and pepper.
Spread the potato wedges on a baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway to ensure even crisping.
Cut the broccoli into florets and steam them for about 5-7 minutes until they are bright green and tender-crisp.
Plate the grilled chicken with a side of crispy potato wedges and steamed broccoli. Serve warm.