Garlic Parmesan Potato Fries with Herb-Roasted Chicken

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

Garlic Parmesan Potato Fries with Herb-Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Parmesan Potato Fries with Herb-Roasted Chicken

Crispy oven-baked potato wedges tossed in savory garlic and parmesan, served alongside juicy herb-roasted chicken breast for a satisfying and wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

575kcal
Protein
53.2g
Fat
22.6g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 tbsp Grated parmesan cheese

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Scrub the Russet potato clean and slice it into even 1/2-inch thick wedges to ensure they cook at the same rate.

  • 3

    Cut the chicken breast into 1-inch cubes, ensuring they are uniform in size for even roasting.

  • 4

    In a large mixing bowl, toss the potato wedges and chicken pieces with the olive oil, garlic powder, sea salt, and black pepper until well coated.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pieces so they crisp up properly.

  • 6

    Roast in the oven for 20 to 25 minutes, flipping halfway through, until the potatoes are golden brown and the chicken is cooked through.

  • 7

    Remove from the oven and immediately sprinkle with the grated parmesan cheese and dried parsley while still hot.

Garlic Parmesan Potato Fries with Herb-Roasted Chicken

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

Garlic Parmesan Potato Fries with Herb-Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Garlic Parmesan Potato Fries with Herb-Roasted Chicken

Crispy oven-baked potato wedges tossed in savory garlic and parmesan, served alongside juicy herb-roasted chicken breast for a satisfying and wholesome meal.

NUTRITION

575kcal
Protein
53.2g
Fat
22.6g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 tbsp Grated parmesan cheese

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried parsley

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Scrub the Russet potato clean and slice it into even 1/2-inch thick wedges to ensure they cook at the same rate.

  • 3

    Cut the chicken breast into 1-inch cubes, ensuring they are uniform in size for even roasting.

  • 4

    In a large mixing bowl, toss the potato wedges and chicken pieces with the olive oil, garlic powder, sea salt, and black pepper until well coated.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pieces so they crisp up properly.

  • 6

    Roast in the oven for 20 to 25 minutes, flipping halfway through, until the potatoes are golden brown and the chicken is cooked through.

  • 7

    Remove from the oven and immediately sprinkle with the grated parmesan cheese and dried parsley while still hot.