Name: Spanish-Style Pan-Seared Chicken and Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 medium Russet potato; 0.25 tbsp Extra virgin olive oil; 0.13 whole Avocado; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh spinach; 1 tsp Fresh parsley

Spanish-Style Pan-Seared Chicken and Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Spanish-Style Pan-Seared Chicken and Roasted Potatoes

Tender chicken breast pan-seared with smoky Spanish paprika and served alongside golden, herb-roasted potatoes for a satisfying and vibrant meal.

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NUTRITION

Protein

49.6g

Fat

13.0g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 medium Russet potato

0.25 tbsp Extra virgin olive oil

0.13 whole Avocado

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 425°F and dice the potato into 1/2-inch cubes.
2
Steam the potato cubes for 5 minutes then toss with half the olive oil and roast for 15 minutes until golden.
3
Rub the chicken breast with smoked paprika, garlic powder, sea salt, and black pepper.
4
Heat the remaining olive oil in a skillet over medium-high heat and sear chicken for 6 minutes per side.
5
Toss the spinach into the skillet during the final minute of cooking until just wilted.
6
Plate the chicken with the crispy potatoes and sliced avocado, then garnish with fresh parsley.