Roasted Vegetable Medley with Paprika

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

Roasted Vegetable Medley with Paprika

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Paprika

Oven-roasted chicken breast and golden potatoes tossed with vibrant courgette and tomatoes, all seasoned with smoky paprika for a savory, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

533kcal
Protein
50.2g
Fat
19.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Yellow potato

1 cup Courgette

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast and the yellow potato into uniform 1-inch cubes to ensure they cook at the same rate.

  • 3

    Slice the courgette into half-moons and leave the cherry tomatoes whole so they burst during roasting.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, smoked paprika, sea salt, black pepper, and minced garlic.

  • 5

    Add the chicken, potatoes, courgette, and tomatoes to the bowl, tossing thoroughly until every piece is well-coated in the spice oil.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan for maximum crispiness.

  • 7

    Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the potatoes have a golden, charred exterior.

Roasted Vegetable Medley with Paprika

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

Roasted Vegetable Medley with Paprika

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Medley with Paprika

Oven-roasted chicken breast and golden potatoes tossed with vibrant courgette and tomatoes, all seasoned with smoky paprika for a savory, charred finish.

NUTRITION

533kcal
Protein
50.2g
Fat
19.7g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Yellow potato

1 cup Courgette

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast and the yellow potato into uniform 1-inch cubes to ensure they cook at the same rate.

  • 3

    Slice the courgette into half-moons and leave the cherry tomatoes whole so they burst during roasting.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, smoked paprika, sea salt, black pepper, and minced garlic.

  • 5

    Add the chicken, potatoes, courgette, and tomatoes to the bowl, tossing thoroughly until every piece is well-coated in the spice oil.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan for maximum crispiness.

  • 7

    Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the potatoes have a golden, charred exterior.