Name: Lemon-Herb Roasted Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 medium Yukon gold potato; 1 cup broccoli florets; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried rosemary; 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

Lemon-Herb Roasted Chicken and Potatoes

Oven-roasted chicken breast and crispy gold potatoes seasoned with zesty lemon and fragrant rosemary, served alongside vibrant steamed broccoli.

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NUTRITION

Protein

49.5g

Fat

13.3g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon gold potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried rosemary

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 and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the Yukon gold potato into small, even cubes and toss them in a bowl with half of the olive oil, rosemary, salt, and pepper.
3
Spread the potatoes on the baking sheet and roast for 10 minutes to give them a head start on getting crispy.
4
While potatoes roast, season the chicken breast with garlic powder, the remaining salt, pepper, and fresh lemon juice.
5
Add the chicken and broccoli florets to the baking sheet, drizzling the remaining oil specifically over the broccoli.
6
Return the pan to the oven for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.