Herb-Roasted Chicken Breast with Crispy Potatoes and Fresh Zucchini Tomato Avocado Salad

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

Herb-Roasted Chicken Breast with Crispy Potatoes and Fresh Zucchini Tomato Avocado Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Crispy Potatoes and Fresh Zucchini Tomato Avocado Salad

Savor a vibrant plate featuring herb-roasted chicken breast paired with crispy, golden potatoes and a refreshing salad of zucchini, tomato, and creamy avocado. The dish is accented with fragrant herbs and a drizzle of olive oil, creating a perfectly balanced meal brimming with texture and flavor.

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NUTRITION

439kcal
Protein
36.7g
Fat
16.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 small Baby Potato (~150g)

1 cup sliced Zucchini (~124g)

1 medium Tomato (~123g)

1/4 Avocado (~50g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and the chopped fresh herbs.

  • 3

    Place the seasoned chicken breast on a baking tray. Toss the baby potato (halved if large) with a drizzle of olive oil, salt, and pepper, and spread them around the chicken.

  • 4

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the potatoes are crispy and golden.

  • 5

    While the chicken and potatoes are roasting, prepare the salad by combining sliced zucchini, diced tomato, and diced avocado in a bowl. Drizzle with a little olive oil and season with salt and pepper.

  • 6

    Once cooked, plate the herb-roasted chicken and crispy potatoes alongside the fresh salad. Serve immediately for a warm, balanced meal.

Herb-Roasted Chicken Breast with Crispy Potatoes and Fresh Zucchini Tomato Avocado Salad

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

Herb-Roasted Chicken Breast with Crispy Potatoes and Fresh Zucchini Tomato Avocado Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Crispy Potatoes and Fresh Zucchini Tomato Avocado Salad

Savor a vibrant plate featuring herb-roasted chicken breast paired with crispy, golden potatoes and a refreshing salad of zucchini, tomato, and creamy avocado. The dish is accented with fragrant herbs and a drizzle of olive oil, creating a perfectly balanced meal brimming with texture and flavor.

NUTRITION

439kcal
Protein
36.7g
Fat
16.2g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 small Baby Potato (~150g)

1 cup sliced Zucchini (~124g)

1 medium Tomato (~123g)

1/4 Avocado (~50g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and the chopped fresh herbs.

  • 3

    Place the seasoned chicken breast on a baking tray. Toss the baby potato (halved if large) with a drizzle of olive oil, salt, and pepper, and spread them around the chicken.

  • 4

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the potatoes are crispy and golden.

  • 5

    While the chicken and potatoes are roasting, prepare the salad by combining sliced zucchini, diced tomato, and diced avocado in a bowl. Drizzle with a little olive oil and season with salt and pepper.

  • 6

    Once cooked, plate the herb-roasted chicken and crispy potatoes alongside the fresh salad. Serve immediately for a warm, balanced meal.