YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Potatoes and Fresh Green Salad
Enjoy a vibrant and well-balanced meal featuring perfectly crisp chicken infused with lemon and herbs, paired with tender roasted Yukon Gold potatoes and a refreshing fresh green salad drizzled with a touch of olive oil. This dish is designed to delight your palate with its zesty and aromatic flavor profile while supporting your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast (skinless)
1 medium Roasted Yukon Gold Potato
2 cups Mixed Salad Greens
1 tablespoon Olive Oil
1/2 medium Lemon
1 teaspoon Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
In a bowl, mix olive oil, lemon juice (squeezed from half a lemon), dried herbs, salt, and pepper.
Coat the chicken breast in the lemon-herb mixture. Let it marinate while you prepare the potatoes.
Cut the potato into cubes or wedges. Toss with a little olive oil, salt, pepper, and extra herbs if desired.
Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender, flipping halfway through.
Heat a skillet over medium-high heat. Cook the marinated chicken breast for about 5-6 minutes per side until the outside is crispy and the inside is cooked through.
Assemble the green salad by placing the mixed salad greens in a bowl. Drizzle with a touch of olive oil, and add a splash of lemon juice, salt, and pepper.
Plate the chicken with a side of roasted potatoes and a serving of fresh green salad. Serve immediately.