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; 0.75 tbsp extra virgin olive oil; 1 cup broccoli florets; 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 Yukon Gold potatoes tossed in a fragrant rosemary-lemon glaze for a vibrant, golden-brown finish.

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NUTRITION

Protein

50.1g

Fat

16.3g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Dice the Yukon Gold potato into uniform 1/2-inch cubes and cut the chicken breast into bite-sized pieces to ensure even cooking.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.
4
Add the chicken, potatoes, and broccoli florets to the bowl, tossing thoroughly until every piece is coated in the herb oil.
5
Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overcrowded so they roast rather than steam.
6
Roast for 20 to 25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.