Herb-Roasted Chicken Breast with Crispy Potatoes and Steamed Vegetables

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

Herb-Roasted Chicken Breast with Crispy Potatoes and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Crispy Potatoes and Steamed Vegetables

Tender chicken breast roasted with rosemary and thyme, served with golden potato wedges and steamed broccoli for a satisfying, savory crunch.

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NUTRITION

435kcal
Protein
41.9g
Fat
17.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

150 grams Red Potatoes

1 tablespoon Extra Virgin Olive Oil

100 grams Broccoli Florets

1 teaspoon Dried Rosemary and Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the red potatoes into small wedges or cubes and toss them in a bowl with half of the olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 10 minutes.

  • 4

    While potatoes roast, rub the chicken breast with the remaining olive oil, dried rosemary, thyme, and a pinch of garlic powder.

  • 5

    Move the potatoes to one side of the baking sheet and place the chicken breast on the other side.

  • 6

    Return the sheet to the oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and potatoes are golden-brown.

  • 7

    While the chicken and potatoes finish, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving alongside the crispy potatoes and steamed broccoli.

Herb-Roasted Chicken Breast with Crispy Potatoes and Steamed Vegetables

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

Herb-Roasted Chicken Breast with Crispy Potatoes and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Crispy Potatoes and Steamed Vegetables

Tender chicken breast roasted with rosemary and thyme, served with golden potato wedges and steamed broccoli for a satisfying, savory crunch.

NUTRITION

435kcal
Protein
41.9g
Fat
17.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

150 grams Red Potatoes

1 tablespoon Extra Virgin Olive Oil

100 grams Broccoli Florets

1 teaspoon Dried Rosemary and Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the red potatoes into small wedges or cubes and toss them in a bowl with half of the olive oil, salt, and pepper.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 10 minutes.

  • 4

    While potatoes roast, rub the chicken breast with the remaining olive oil, dried rosemary, thyme, and a pinch of garlic powder.

  • 5

    Move the potatoes to one side of the baking sheet and place the chicken breast on the other side.

  • 6

    Return the sheet to the oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and potatoes are golden-brown.

  • 7

    While the chicken and potatoes finish, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 8

    Let the chicken rest for 5 minutes before slicing and serving alongside the crispy potatoes and steamed broccoli.