YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken with Roasted Potatoes and Veggies
Herb-marinated chicken breast grilled to perfection, served with crispy roasted potatoes and tender charred vegetables, finished with a dollop of zesty lemon-herb yogurt.
INGREDIENTS
4.6 oz Chicken Breast
175g Yukon Gold Potatoes
100g Zucchini
75g Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
2 tbsp Non-fat Greek Yogurt
Fresh Rosemary, Thyme, and Garlic to taste
PREPARATION
Preheat your oven to 400°F (200°C) for the potatoes.
Cut the Yukon Gold potatoes into small cubes and toss them with half of the olive oil, salt, and fresh chopped rosemary.
Spread the potatoes on a baking sheet and roast for 25-30 minutes until they are golden and crispy.
While potatoes roast, marinate the chicken breast with the remaining olive oil, minced garlic, and fresh thyme.
Slice the zucchini and bell pepper into thick strips for grilling.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Grill the vegetable strips alongside the chicken for 3-4 minutes per side until they have nice char marks and are tender.
In a small bowl, mix the Greek yogurt with a squeeze of lemon juice and a pinch of herbs to create a cooling sauce.
Serve the grilled chicken and charred vegetables alongside the roasted potatoes, topped with a dollop of the herb yogurt.