Grilled Chicken Breast with Roasted Potato Wedges

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

Grilled Chicken Breast with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato Wedges

Tender chicken breast marinated with a hint of maple and grilled until juicy, served alongside golden roasted potato wedges and savory, crispy bacon bits.

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NUTRITION

404kcal
Protein
43.2g
Fat
11.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

150 grams Potato

1 slice Bacon

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Maple Syrup

0.5 teaspoon Garlic Powder and Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the potato into uniform wedges and toss them with half of the olive oil, garlic powder, paprika, salt, and pepper.

  • 3

    Spread the potato wedges on the baking sheet and roast for 25-30 minutes until golden and crispy.

  • 4

    While potatoes roast, whisk the remaining olive oil with the maple syrup and a pinch of salt and pepper.

  • 5

    Brush the chicken breast with the maple mixture and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Cook the bacon slice in a separate pan until crisp, then crumble it into small bits.

  • 7

    Serve the grilled chicken alongside the roasted potato wedges and sprinkle the bacon bits over the potatoes for a savory finish.

Grilled Chicken Breast with Roasted Potato Wedges

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

Grilled Chicken Breast with Roasted Potato Wedges

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potato Wedges

Tender chicken breast marinated with a hint of maple and grilled until juicy, served alongside golden roasted potato wedges and savory, crispy bacon bits.

NUTRITION

404kcal
Protein
43.2g
Fat
11.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

150 grams Potato

1 slice Bacon

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Maple Syrup

0.5 teaspoon Garlic Powder and Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the potato into uniform wedges and toss them with half of the olive oil, garlic powder, paprika, salt, and pepper.

  • 3

    Spread the potato wedges on the baking sheet and roast for 25-30 minutes until golden and crispy.

  • 4

    While potatoes roast, whisk the remaining olive oil with the maple syrup and a pinch of salt and pepper.

  • 5

    Brush the chicken breast with the maple mixture and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Cook the bacon slice in a separate pan until crisp, then crumble it into small bits.

  • 7

    Serve the grilled chicken alongside the roasted potato wedges and sprinkle the bacon bits over the potatoes for a savory finish.