Grilled Chicken Breast with Roasted Mini Red Potatoes and Steamed Broccoli

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

Grilled Chicken Breast with Roasted Mini Red Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Mini Red Potatoes and Steamed Broccoli

Enjoy a vibrant and balanced plate featuring succulent grilled chicken breast paired with tender roasted mini red potatoes and crisp steamed broccoli. This dish is lightly finished with a drizzle of olive oil for richness while maintaining a satisfying clean eating appeal.

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NUTRITION

420kcal
Protein
43.5g
Fat
13.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (~127g)

0.75 cup diced Mini Red Potatoes (~112g)

1 cup Broccoli (~90g)

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper, and lightly brush it with a small amount of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let it rest.

  • 4

    Preheat the oven to 400°F. Toss the diced mini red potatoes with 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 5

    Roast the potatoes in the oven for 20-25 minutes, stirring halfway through, until golden and tender.

  • 6

    Meanwhile, steam the broccoli until it is bright green and just tender, about 4-5 minutes. Optionally, toss with a tiny drizzle of olive oil, salt, and pepper.

  • 7

    Plate the sliced grilled chicken breast alongside the roasted potatoes and steamed broccoli. Serve immediately.

Grilled Chicken Breast with Roasted Mini Red Potatoes and Steamed Broccoli

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

Grilled Chicken Breast with Roasted Mini Red Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Mini Red Potatoes and Steamed Broccoli

Enjoy a vibrant and balanced plate featuring succulent grilled chicken breast paired with tender roasted mini red potatoes and crisp steamed broccoli. This dish is lightly finished with a drizzle of olive oil for richness while maintaining a satisfying clean eating appeal.

NUTRITION

420kcal
Protein
43.5g
Fat
13.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (~127g)

0.75 cup diced Mini Red Potatoes (~112g)

1 cup Broccoli (~90g)

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper, and lightly brush it with a small amount of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let it rest.

  • 4

    Preheat the oven to 400°F. Toss the diced mini red potatoes with 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 5

    Roast the potatoes in the oven for 20-25 minutes, stirring halfway through, until golden and tender.

  • 6

    Meanwhile, steam the broccoli until it is bright green and just tender, about 4-5 minutes. Optionally, toss with a tiny drizzle of olive oil, salt, and pepper.

  • 7

    Plate the sliced grilled chicken breast alongside the roasted potatoes and steamed broccoli. Serve immediately.