Seared Chicken Breast with Roasted Potatoes and Fresh Greens

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

Seared Chicken Breast with Roasted Potatoes and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Potatoes and Fresh Greens

Pan-seared chicken breast served with herb-roasted potatoes and a bright lemon-dressed arugula salad, finished with a sprinkle of flaky sea salt.

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NUTRITION

401kcal
Protein
33.3g
Fat
16.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

160 grams Yellow Potatoes

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Baby Greens

1 tablespoon Lemon Juice

0.5 teaspoon Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Cut the potatoes into small uniform cubes and toss them with half of the olive oil, dried rosemary, and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25 to 30 minutes until they are golden and crisp.

  • 4

    While the potatoes roast, season the chicken breast with salt and black pepper on both sides.

  • 5

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

  • 6

    In a medium bowl, whisk the lemon juice with a tiny pinch of salt and toss in the mixed baby greens until lightly coated.

  • 7

    Slice the chicken and serve it alongside the warm roasted potatoes and the fresh zesty salad.

Seared Chicken Breast with Roasted Potatoes and Fresh Greens

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

Seared Chicken Breast with Roasted Potatoes and Fresh Greens

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Roasted Potatoes and Fresh Greens

Pan-seared chicken breast served with herb-roasted potatoes and a bright lemon-dressed arugula salad, finished with a sprinkle of flaky sea salt.

NUTRITION

401kcal
Protein
33.3g
Fat
16.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

160 grams Yellow Potatoes

1 tablespoon Extra Virgin Olive Oil

2 cups Mixed Baby Greens

1 tablespoon Lemon Juice

0.5 teaspoon Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Cut the potatoes into small uniform cubes and toss them with half of the olive oil, dried rosemary, and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25 to 30 minutes until they are golden and crisp.

  • 4

    While the potatoes roast, season the chicken breast with salt and black pepper on both sides.

  • 5

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

  • 6

    In a medium bowl, whisk the lemon juice with a tiny pinch of salt and toss in the mixed baby greens until lightly coated.

  • 7

    Slice the chicken and serve it alongside the warm roasted potatoes and the fresh zesty salad.