Greek Herb Roasted Potatoes and Pumpkin with Chicken

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

Greek Herb Roasted Potatoes and Pumpkin with Chicken

YOUR SOLIN GENERATED RECIPE

Greek Herb Roasted Potatoes and Pumpkin with Chicken

Tender chicken breast and vibrant pumpkin roasted with low-carb potatoes in a zesty lemon-oregano glaze for a savory, golden finish.

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NUTRITION

792kcal
Protein
74.8g
Fat
28.5g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

7 oz chicken breast

1 cup 25% less carb potatoes

2 cup nap pumpkin

1 tbsp extra virgin olive oil

2 tbsp lemon juice

3 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 oz feta cheese

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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

    Cut the chicken breast, 25% less carb potatoes, and nap pumpkin into uniform 1-inch cubes to ensure everything cooks at the same rate.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the cubed chicken and vegetables onto the prepared baking sheet and drizzle the lemon-herb dressing over the top.

  • 5

    Use your hands or large tongs to toss the ingredients until every piece is thoroughly coated in the marinade, then spread them out in a single layer.

  • 6

    Roast in the center of the oven for 30 to 35 minutes, tossing once halfway through, until the chicken is cooked and the vegetables are tender with caramelized edges.

  • 7

    Remove the pan from the oven and immediately sprinkle the crumbled feta cheese over the hot roasted mixture before serving.

Greek Herb Roasted Potatoes and Pumpkin with Chicken

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

Greek Herb Roasted Potatoes and Pumpkin with Chicken

YOUR SOLIN GENERATED RECIPE

Greek Herb Roasted Potatoes and Pumpkin with Chicken

Tender chicken breast and vibrant pumpkin roasted with low-carb potatoes in a zesty lemon-oregano glaze for a savory, golden finish.

NUTRITION

792kcal
Protein
74.8g
Fat
28.5g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

7 oz chicken breast

1 cup 25% less carb potatoes

2 cup nap pumpkin

1 tbsp extra virgin olive oil

2 tbsp lemon juice

3 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 oz feta cheese

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast, 25% less carb potatoes, and nap pumpkin into uniform 1-inch cubes to ensure everything cooks at the same rate.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the cubed chicken and vegetables onto the prepared baking sheet and drizzle the lemon-herb dressing over the top.

  • 5

    Use your hands or large tongs to toss the ingredients until every piece is thoroughly coated in the marinade, then spread them out in a single layer.

  • 6

    Roast in the center of the oven for 30 to 35 minutes, tossing once halfway through, until the chicken is cooked and the vegetables are tender with caramelized edges.

  • 7

    Remove the pan from the oven and immediately sprinkle the crumbled feta cheese over the hot roasted mixture before serving.