Name: Herb-Roasted Chicken with Asparagus and Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium Yukon Gold potato; 1 cup asparagus spears; 0.25 cup plain Greek yogurt; 1 tsp ghee; 1 tsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Herb-Roasted Chicken with Asparagus and Mashed Potatoes

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Asparagus and Mashed Potatoes

Tender chicken breast roasted with fragrant rosemary and thyme, served alongside buttery mashed potatoes and crisp-tender asparagus for a comforting, wholesome meal.

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NUTRITION

Protein

56.9g

Fat

19.3g

Carbs

44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup asparagus spears

0.25 cup plain Greek yogurt

1 tsp ghee

1 tsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel the Yukon Gold potato and cut it into 1-inch chunks, then place in a pot of boiling water and cook for 15 minutes until fork-tender.
3
While potatoes boil, place the chicken breast on a parchment-lined baking sheet and rub with olive oil, rosemary, thyme, salt, and pepper.
4
Trim the woody ends off the asparagus spears and place them on the same baking sheet, tossing lightly with the remaining herb seasoning.
5
Roast the chicken and asparagus in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.
6
Drain the cooked potatoes and return them to the pot; add the Greek yogurt, ghee, and minced garlic, then mash until smooth and creamy.
7
Slice the roasted chicken and serve immediately alongside the mashed potatoes and asparagus.