Name: Herb-Roasted Chicken with Baked Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium Russet potato; 2 tsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup broccoli florets

Herb-Roasted Chicken with Baked 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 Baked Potatoes

Oven-roasted chicken breast rubbed with fragrant herbs served alongside a fluffy baked potato and crisp steamed broccoli for a comforting, balanced meal.

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NUTRITION

Protein

50.8g

Fat

15.6g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Russet potato

2 tsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the potato, prick it several times with a fork, and place it directly on the oven rack to bake for 45-50 minutes until tender.
3
While the potato bakes, pat the chicken breast dry with a paper towel.
4
In a small bowl, mix 1 teaspoon of olive oil with the rosemary, thyme, garlic powder, salt, and pepper.
5
Rub the herb mixture evenly over the chicken breast to coat all sides.
6
Place the chicken in a small baking dish and roast in the oven during the last 20-25 minutes of the potato's cooking time, or until the internal temperature reaches 165°F.
7
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.
8
Slice the baked potato open, drizzle with the remaining teaspoon of olive oil, and serve alongside the roasted chicken and broccoli.