Name: Baked Herb Chicken Breast with Crispy Potato Wedges and Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 1 medium Potato; 1 cup Broccoli florets; 3 tablespoons Skyr; 2 teaspoons Olive Oil; 0.25 cup sliced Onion; 0.5 teaspoon Dried Oregano

Baked Herb Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

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

YOUR SOLIN GENERATED RECIPE

Baked Herb Chicken Breast with Crispy Potato Wedges and Steamed Broccoli

Oven-roasted chicken breast and herbed potato wedges served with steamed broccoli and a dollop of cool, creamy skyr.

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NUTRITION

Protein

45.5g

Fat

14.9g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 medium Potato

1 cup Broccoli florets

3 tablespoons Skyr

2 teaspoons Olive Oil

0.25 cup sliced Onion

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Cut the potato into even wedges and thinly slice the onion.
3
In a bowl, toss the potato wedges and onion with one teaspoon of olive oil, half of the dried oregano, salt, and pepper.
4
Spread the potatoes and onions on the baking sheet and roast for 15 minutes.
5
Season the chicken breast with the remaining teaspoon of olive oil and the rest of the oregano.
6
Add the chicken to the baking sheet with the potatoes and roast for another 18 to 20 minutes until the chicken is cooked through.
7
While the chicken and potatoes finish, steam the broccoli florets until they are tender-crisp.
8
Serve the roasted chicken and vegetables with a dollop of cool skyr on the side for dipping.