Name: Roasted Chicken and Herb Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup red potatoes; 1 cup asparagus; 1 tbsp 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

Roasted Chicken and Herb Potatoes

Tender chicken breast and herb-crusted red potatoes roasted to a golden crisp, served alongside snap-bright asparagus for a wholesome, one-pan meal.

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NUTRITION

Protein

49.9g

Fat

19.7g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup red potatoes

1 cup asparagus

1 tbsp 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 red potatoes into uniform 1/2-inch cubes and trim the woody ends off the asparagus spears.
3
Slice the chicken breast into even 1-inch bite-sized pieces to ensure they cook at the same rate as the potatoes.
4
In a large mixing bowl, combine the chicken, potatoes, and asparagus, then drizzle with olive oil.
5
Sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper over the mixture and toss thoroughly to coat every piece.
6
Spread the ingredients in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.
7
Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are fork-tender with golden edges.