Oven-Baked Chicken Breast with Sautéed Spinach and Herb Roasted Potatoes

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

Oven-Baked Chicken Breast with Sautéed Spinach and Herb Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Sautéed Spinach and Herb Roasted Potatoes

Enjoy a vibrant plate featuring a perfectly oven-baked chicken breast paired with crispy herb-roasted potatoes accented by tender carrots, and a side of garlicky sautéed spinach drizzled with olive oil. This balanced dish delivers a hearty dose of protein and a medley of fresh flavors in every bite.

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NUTRITION

605kcal
Protein
67.9g
Fat
18.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 piece (8 oz) Chicken Breast

1 medium Russet Potato (~150g)

1 medium Carrot (~60g)

1 cup raw Spinach (approx. 30g, will reduce when cooked)

1 tablespoon Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast generously with salt, pepper, and a pinch of garlic powder. Place it on a baking sheet lined with parchment paper.

  • 3

    Chop the russet potato into cubes and slice the carrot into rounds. Toss them with a drizzle of olive oil, rosemary, thyme, salt, and pepper.

  • 4

    Spread the potato and carrot mixture on a separate baking sheet and roast in the oven for about 25-30 minutes until tender and lightly crispy, stirring halfway through.

  • 5

    Place the chicken breast in the oven along with the vegetables. Bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 6

    While the chicken and potatoes roast, heat a non-stick skillet over medium heat. Add the remaining olive oil and sauté the spinach with a pinch of garlic powder and salt until wilted, about 3-4 minutes.

  • 7

    Once everything is cooked, slice the chicken breast and plate it with a generous serving of roasted potatoes and carrots alongside the sautéed spinach.

  • 8

    Serve warm and enjoy the harmonious blend of flavors and textures.

Oven-Baked Chicken Breast with Sautéed Spinach and Herb Roasted Potatoes

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

Oven-Baked Chicken Breast with Sautéed Spinach and Herb Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Breast with Sautéed Spinach and Herb Roasted Potatoes

Enjoy a vibrant plate featuring a perfectly oven-baked chicken breast paired with crispy herb-roasted potatoes accented by tender carrots, and a side of garlicky sautéed spinach drizzled with olive oil. This balanced dish delivers a hearty dose of protein and a medley of fresh flavors in every bite.

NUTRITION

605kcal
Protein
67.9g
Fat
18.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 piece (8 oz) Chicken Breast

1 medium Russet Potato (~150g)

1 medium Carrot (~60g)

1 cup raw Spinach (approx. 30g, will reduce when cooked)

1 tablespoon Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast generously with salt, pepper, and a pinch of garlic powder. Place it on a baking sheet lined with parchment paper.

  • 3

    Chop the russet potato into cubes and slice the carrot into rounds. Toss them with a drizzle of olive oil, rosemary, thyme, salt, and pepper.

  • 4

    Spread the potato and carrot mixture on a separate baking sheet and roast in the oven for about 25-30 minutes until tender and lightly crispy, stirring halfway through.

  • 5

    Place the chicken breast in the oven along with the vegetables. Bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 6

    While the chicken and potatoes roast, heat a non-stick skillet over medium heat. Add the remaining olive oil and sauté the spinach with a pinch of garlic powder and salt until wilted, about 3-4 minutes.

  • 7

    Once everything is cooked, slice the chicken breast and plate it with a generous serving of roasted potatoes and carrots alongside the sautéed spinach.

  • 8

    Serve warm and enjoy the harmonious blend of flavors and textures.