Herb-Roasted Chicken with Fonia Pilaf and Pear Watermelon Salad

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

Herb-Roasted Chicken with Fonia Pilaf and Pear Watermelon Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fonia Pilaf and Pear Watermelon Salad

Savor a beautifully balanced dinner featuring tender herb-roasted chicken paired with a light fonia pilaf and a refreshing pear watermelon salad. The dish celebrates clean, well-seasoned ingredients with subtle heat from a hint of jalapeño, perfectly tailored to keep your dinner nutritious and flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

489kcal
Protein
40.1g
Fat
9.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Chicken Breast

1/3 cup Cooked Fonia (Fonio substitute)

1 medium Pear

1 cup Diced Watermelon

1 cup Mixed Lettuce

1/4 medium Jalapeño Pepper (diced)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it with a mix of chopped rosemary, thyme, and a drizzle of olive oil. Season lightly with salt and pepper.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the fonia pilaf by cooking the fonia according to package instructions. Once cooked, mix in a teaspoon of olive oil and a pinch of fresh herbs for added aroma.

  • 5

    In a bowl, combine diced pear, watermelon, mixed lettuce, and finely diced jalapeño. Toss lightly to mix the flavors together.

  • 6

    Plate the roasted chicken alongside a serving of fonia pilaf and a generous portion of the pear watermelon salad.

  • 7

    Serve immediately and enjoy this light, healthy dinner.

Herb-Roasted Chicken with Fonia Pilaf and Pear Watermelon Salad

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

Herb-Roasted Chicken with Fonia Pilaf and Pear Watermelon Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fonia Pilaf and Pear Watermelon Salad

Savor a beautifully balanced dinner featuring tender herb-roasted chicken paired with a light fonia pilaf and a refreshing pear watermelon salad. The dish celebrates clean, well-seasoned ingredients with subtle heat from a hint of jalapeño, perfectly tailored to keep your dinner nutritious and flavorful.

NUTRITION

489kcal
Protein
40.1g
Fat
9.5g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Chicken Breast

1/3 cup Cooked Fonia (Fonio substitute)

1 medium Pear

1 cup Diced Watermelon

1 cup Mixed Lettuce

1/4 medium Jalapeño Pepper (diced)

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it with a mix of chopped rosemary, thyme, and a drizzle of olive oil. Season lightly with salt and pepper.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the fonia pilaf by cooking the fonia according to package instructions. Once cooked, mix in a teaspoon of olive oil and a pinch of fresh herbs for added aroma.

  • 5

    In a bowl, combine diced pear, watermelon, mixed lettuce, and finely diced jalapeño. Toss lightly to mix the flavors together.

  • 6

    Plate the roasted chicken alongside a serving of fonia pilaf and a generous portion of the pear watermelon salad.

  • 7

    Serve immediately and enjoy this light, healthy dinner.