Grilled Chicken Tenderloins with Herb Rice and Roasted Corn

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

Grilled Chicken Tenderloins with Herb Rice and Roasted Corn

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Tenderloins with Herb Rice and Roasted Corn

Savor a vibrant plate of grilled chicken tenderloins paired with fragrant herb-infused brown rice and perfectly roasted corn. This balanced dish marries tender, marinated chicken with the aromatic freshness of mixed herbs and the natural sweetness of corn, delivering a delightful lunch that's as nutritious as it is delicious.

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NUTRITION

812kcal
Protein
50.6g
Fat
37.5g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Tenderloins

1 cup Cooked Brown Rice

1 medium Ear of Corn

2 tbsp Extra Virgin Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, prepare the marinade by mixing 1 tablespoon of olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.

  • 2

    Add the chicken tenderloins to the marinade, ensuring they are well-coated, and let them sit for at least 20 minutes.

  • 3

    Preheat your grill to medium-high heat.

  • 4

    While the chicken marinates, cook the brown rice according to package instructions. Once cooked, gently toss with a drizzle of olive oil and a pinch of salt if desired.

  • 5

    Brush the corn with the remaining olive oil and sprinkle lightly with salt. Wrap loosely in foil or place directly on the grill for a charred flavor.

  • 6

    Grill the chicken tenderloins for about 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    At the same time, grill the corn for 10-12 minutes, turning occasionally, until it is tender and slightly charred.

  • 8

    Plate the grilled chicken tenderloins alongside a serving of herb rice and the roasted corn. Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.

Grilled Chicken Tenderloins with Herb Rice and Roasted Corn

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

Grilled Chicken Tenderloins with Herb Rice and Roasted Corn

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Tenderloins with Herb Rice and Roasted Corn

Savor a vibrant plate of grilled chicken tenderloins paired with fragrant herb-infused brown rice and perfectly roasted corn. This balanced dish marries tender, marinated chicken with the aromatic freshness of mixed herbs and the natural sweetness of corn, delivering a delightful lunch that's as nutritious as it is delicious.

NUTRITION

812kcal
Protein
50.6g
Fat
37.5g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Tenderloins

1 cup Cooked Brown Rice

1 medium Ear of Corn

2 tbsp Extra Virgin Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, prepare the marinade by mixing 1 tablespoon of olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.

  • 2

    Add the chicken tenderloins to the marinade, ensuring they are well-coated, and let them sit for at least 20 minutes.

  • 3

    Preheat your grill to medium-high heat.

  • 4

    While the chicken marinates, cook the brown rice according to package instructions. Once cooked, gently toss with a drizzle of olive oil and a pinch of salt if desired.

  • 5

    Brush the corn with the remaining olive oil and sprinkle lightly with salt. Wrap loosely in foil or place directly on the grill for a charred flavor.

  • 6

    Grill the chicken tenderloins for about 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

    At the same time, grill the corn for 10-12 minutes, turning occasionally, until it is tender and slightly charred.

  • 8

    Plate the grilled chicken tenderloins alongside a serving of herb rice and the roasted corn. Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.