YOUR SOLIN GENERATED RECIPE
Roasted Chicken with Crispy Potatoes and Broccoli
Enjoy a well-balanced plate of tender roasted chicken paired with crispy, oven-roasted potatoes and vibrant broccoli. This dish offers a satisfying blend of hearty protein, comforting starchy potatoes, and fresh green vegetables, all lightly enhanced with olive oil and seasoning for a subtle, savory finish.
INGREDIENTS
4 ounces Chicken Breast (skinless, boneless)
1 medium Red Potato
2 teaspoons Olive Oil
1 cup Broccoli Florets
Salt, Pepper, and Garlic Powder to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Pat the chicken breast dry and season both sides with salt, pepper, and garlic powder.
Cut the red potato into bite-sized cubes. In a bowl, toss the potatoes with 1 teaspoon of olive oil, salt, pepper, and garlic powder.
Place the seasoned chicken breast on a baking sheet. Arrange the potatoes around the chicken.
Roast in the oven for about 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and crispy.
Meanwhile, toss the broccoli florets with the remaining teaspoon of olive oil, salt, and pepper. Add them to the baking sheet during the last 10 minutes of roasting.
Once done, remove from the oven and let rest for a couple of minutes before serving.