Herb-Seared Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

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

Herb-Seared Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

Pan-seared chicken breast seasoned with dried herbs, served alongside oven-roasted potato wedges and tender steamed broccoli with a golden, crispy finish.

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NUTRITION

474kcal
Protein
46.6g
Fat
17.9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

7 ounces White Potatoes

1.5 cups Broccoli Florets

1 tablespoon Avocado Oil

0.5 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the potatoes into even wedges and toss them in a bowl with half of the avocado oil, garlic powder, and a pinch of salt.

  • 3

    Spread the potato wedges on the baking sheet and roast for 25-30 minutes until they reach a golden, crispy finish.

  • 4

    Season the chicken breast on both sides with dried oregano, salt, and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

  • 6

    While the chicken rests, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp and vibrant green.

  • 7

    Plate the herb-seared chicken with the roasted wedges and steamed broccoli for a clean, balanced meal.

Herb-Seared Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

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

Herb-Seared Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

Pan-seared chicken breast seasoned with dried herbs, served alongside oven-roasted potato wedges and tender steamed broccoli with a golden, crispy finish.

NUTRITION

474kcal
Protein
46.6g
Fat
17.9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

7 ounces White Potatoes

1.5 cups Broccoli Florets

1 tablespoon Avocado Oil

0.5 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Cut the potatoes into even wedges and toss them in a bowl with half of the avocado oil, garlic powder, and a pinch of salt.

  • 3

    Spread the potato wedges on the baking sheet and roast for 25-30 minutes until they reach a golden, crispy finish.

  • 4

    Season the chicken breast on both sides with dried oregano, salt, and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

  • 6

    While the chicken rests, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp and vibrant green.

  • 7

    Plate the herb-seared chicken with the roasted wedges and steamed broccoli for a clean, balanced meal.