Name: Herb-Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium Yukon Gold potato; 1 cup broccoli florets; 0.75 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Potatoes

Tender chicken breast and golden potatoes roasted together with fragrant herbs for a comforting, one-pan meal that is incredibly savory.

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NUTRITION

Protein

50.7g

Fat

16.7g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Wash and dice the Yukon Gold potato into 1/2-inch cubes, ensuring they are uniform for even cooking.
3
Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl with the diced potatoes and broccoli florets.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss everything thoroughly until every piece is well-coated in the oil and herb mixture.
6
Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the potatoes can crisp up.
7
Roast for 20 to 25 minutes, tossing the mixture halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
8
Remove from the oven and let the dish rest for a few minutes before serving warm.