Grilled Chicken Breast with Roasted Potatoes and Shaved Parmesan

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

Grilled Chicken Breast with Roasted Potatoes and Shaved Parmesan

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potatoes and Shaved Parmesan

Tender grilled chicken breast paired with herb-roasted gold potatoes and topped with salty shaved parmesan.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
51.1g
Fat
16g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

180g Chicken Breast

175g Yellow Potatoes

15g Shaved Parmesan

7g Olive Oil

20g Fresh Arugula

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the potatoes into small cubes and toss them with half of the olive oil, dried rosemary, and sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25-30 minutes until they are golden and crisp.

  • 4

    Season the chicken breast with garlic powder, salt, pepper, and a squeeze of fresh lemon juice.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Arrange the roasted potatoes and sliced chicken over a bed of fresh arugula on a plate.

  • 8

    Drizzle with the remaining olive oil and finish with the salty shaved parmesan.

Grilled Chicken Breast with Roasted Potatoes and Shaved Parmesan

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

Grilled Chicken Breast with Roasted Potatoes and Shaved Parmesan

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Potatoes and Shaved Parmesan

Tender grilled chicken breast paired with herb-roasted gold potatoes and topped with salty shaved parmesan.

NUTRITION

474kcal
Protein
51.1g
Fat
16g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

180g Chicken Breast

175g Yellow Potatoes

15g Shaved Parmesan

7g Olive Oil

20g Fresh Arugula

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the potatoes into small cubes and toss them with half of the olive oil, dried rosemary, and sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25-30 minutes until they are golden and crisp.

  • 4

    Season the chicken breast with garlic powder, salt, pepper, and a squeeze of fresh lemon juice.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Arrange the roasted potatoes and sliced chicken over a bed of fresh arugula on a plate.

  • 8

    Drizzle with the remaining olive oil and finish with the salty shaved parmesan.