Herb-Roasted Chicken Breast with Garlic Butter Bread

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

Herb-Roasted Chicken Breast with Garlic Butter Bread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Garlic Butter Bread

Oven-roasted chicken breast seasoned with rosemary and thyme, served with thick-cut sourdough slathered in melty garlic butter.

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NUTRITION

964kcal
Protein
39g
Fat
47.2g
Carbs
93.4g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Chicken Breast

2 slices Sourdough Bread

2 tablespoons Unsalted Butter

1.5 tablespoons Extra Virgin Olive Oil

200 grams Red Potatoes

2 cloves Garlic

Fresh Rosemary and Thyme

Sea salt and black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the red potatoes into small cubes and place them on a large baking sheet.

  • 3

    Place the chicken breast on the same baking sheet and drizzle both the chicken and potatoes with olive oil.

  • 4

    Season the chicken and potatoes generously with sea salt, black pepper, and chopped fresh rosemary and thyme.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

  • 6

    While the chicken roasts, mince the garlic and mix it into the softened butter.

  • 7

    Spread the garlic butter generously over the sourdough bread slices.

  • 8

    During the last 5 minutes of roasting, place the bread slices on the baking sheet or in a toaster oven until the edges are crisp and the butter is melted.

  • 9

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted potatoes and warm garlic bread.

Herb-Roasted Chicken Breast with Garlic Butter Bread

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

Herb-Roasted Chicken Breast with Garlic Butter Bread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Garlic Butter Bread

Oven-roasted chicken breast seasoned with rosemary and thyme, served with thick-cut sourdough slathered in melty garlic butter.

NUTRITION

964kcal
Protein
39g
Fat
47.2g
Carbs
93.4g

SERVINGS

1 serving

INGREDIENTS

3.9 ounces Chicken Breast

2 slices Sourdough Bread

2 tablespoons Unsalted Butter

1.5 tablespoons Extra Virgin Olive Oil

200 grams Red Potatoes

2 cloves Garlic

Fresh Rosemary and Thyme

Sea salt and black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the red potatoes into small cubes and place them on a large baking sheet.

  • 3

    Place the chicken breast on the same baking sheet and drizzle both the chicken and potatoes with olive oil.

  • 4

    Season the chicken and potatoes generously with sea salt, black pepper, and chopped fresh rosemary and thyme.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

  • 6

    While the chicken roasts, mince the garlic and mix it into the softened butter.

  • 7

    Spread the garlic butter generously over the sourdough bread slices.

  • 8

    During the last 5 minutes of roasting, place the bread slices on the baking sheet or in a toaster oven until the edges are crisp and the butter is melted.

  • 9

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted potatoes and warm garlic bread.