Oven-Baked Chicken with Herbed Potato Mash and Sautéed Carrots

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

Oven-Baked Chicken with Herbed Potato Mash and Sautéed Carrots

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken with Herbed Potato Mash and Sautéed Carrots

Baked chicken breast served with velvety herbed potato mash and carrots sautéed until they develop a sweet glaze.

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NUTRITION

432kcal
Protein
42.3g
Fat
10.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 medium Potato

1 cup sliced Carrots

1/4 cup 1% Milk

1 tsp Olive Oil

1 tsp Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F and season the chicken breast with salt, pepper, and dried herbs.

  • 2

    Bake the chicken on a lined tray for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 3

    While chicken bakes, boil the chopped potatoes in salted water for 15 minutes or until soft then drain well.

  • 4

    Mash the potatoes with the milk and fresh herbs until the texture is smooth and velvety.

  • 5

    Sauté the sliced carrots in olive oil over medium heat for 8 to 10 minutes until tender and lightly caramelized.

  • 6

    Serve the chicken breast alongside the herb mash and glazed carrots for a balanced, clean dinner.

Oven-Baked Chicken with Herbed Potato Mash and Sautéed Carrots

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

Oven-Baked Chicken with Herbed Potato Mash and Sautéed Carrots

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken with Herbed Potato Mash and Sautéed Carrots

Baked chicken breast served with velvety herbed potato mash and carrots sautéed until they develop a sweet glaze.

NUTRITION

432kcal
Protein
42.3g
Fat
10.1g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 medium Potato

1 cup sliced Carrots

1/4 cup 1% Milk

1 tsp Olive Oil

1 tsp Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F and season the chicken breast with salt, pepper, and dried herbs.

  • 2

    Bake the chicken on a lined tray for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 3

    While chicken bakes, boil the chopped potatoes in salted water for 15 minutes or until soft then drain well.

  • 4

    Mash the potatoes with the milk and fresh herbs until the texture is smooth and velvety.

  • 5

    Sauté the sliced carrots in olive oil over medium heat for 8 to 10 minutes until tender and lightly caramelized.

  • 6

    Serve the chicken breast alongside the herb mash and glazed carrots for a balanced, clean dinner.