Name: Roasted Chicken Breast with Herb Potatoes and Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 oz Chicken Breast; 6 oz Red Potatoes, wedged; 1 tsp Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1/2 cup Sliced Cucumber; 2 medium Dill Pickles; 1/2 tsp Dried Dill; 1/2 tsp Garlic Powder

Roasted Chicken Breast with Herb Potatoes and Pickles

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Breast with Herb Potatoes and Pickles

Sheet-pan roasted chicken and herb-seasoned potato wedges served with a cool cucumber-yogurt sauce and tangy crisp pickles.

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NUTRITION

Protein

38g

Fat

9.1g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

6 oz Red Potatoes, wedged

1 tsp Olive Oil

2 tbsp Non-fat Greek Yogurt

1/2 cup Sliced Cucumber

2 medium Dill Pickles

1/2 tsp Dried Dill

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the red potatoes into small wedges and toss them with half of the olive oil, garlic powder, and a pinch of sea salt.
3
Brush the chicken breast with the remaining olive oil and season with salt and pepper.
4
Arrange the chicken and potatoes on the baking sheet in a single layer.
5
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
6
While the meal roasts, finely dice the cucumber and stir it into the Greek yogurt along with the dried dill to create a refreshing sauce.
7
Slice the roasted chicken and serve alongside the potatoes, the creamy yogurt sauce, and the pickles.