Lemon-Herb Chicken with Roasted Beets, Sweet Corn, and Crunchy Water Chestnuts

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

Lemon-Herb Chicken with Roasted Beets, Sweet Corn, and Crunchy Water Chestnuts

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Roasted Beets, Sweet Corn, and Crunchy Water Chestnuts

Savor a light yet satisfying meal featuring tender lemon-herb chicken paired with the earthy sweetness of roasted beets, bursts of sweet corn, and the satisfying crunch of water chestnuts. This dish is delightfully balanced with a zesty lemon dressing and aromatic herbs, perfect for a wholesome dinner.

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NUTRITION

350kcal
Protein
39.3g
Fat
9.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Roasted Beets

1/2 cup Sweet Corn Kernels

1/4 cup Water Chestnuts

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, garlic powder, and mixed dried herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken breast in a dash of olive oil for 2 minutes on each side until lightly browned.

  • 4

    Transfer the chicken to a baking dish and finish cooking in the oven for about 12-15 minutes, until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, toss the pre-roasted beets, sweet corn kernels, and water chestnuts with a bit of olive oil, salt, pepper, and fresh lemon juice.

  • 6

    If needed, warm the vegetable mix in a skillet over medium heat for 3-4 minutes, ensuring the flavors meld.

  • 7

    Plate the chicken breast alongside the roasted vegetable medley and finish with an extra squeeze of fresh lemon juice over the top.

Lemon-Herb Chicken with Roasted Beets, Sweet Corn, and Crunchy Water Chestnuts

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

Lemon-Herb Chicken with Roasted Beets, Sweet Corn, and Crunchy Water Chestnuts

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Roasted Beets, Sweet Corn, and Crunchy Water Chestnuts

Savor a light yet satisfying meal featuring tender lemon-herb chicken paired with the earthy sweetness of roasted beets, bursts of sweet corn, and the satisfying crunch of water chestnuts. This dish is delightfully balanced with a zesty lemon dressing and aromatic herbs, perfect for a wholesome dinner.

NUTRITION

350kcal
Protein
39.3g
Fat
9.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Roasted Beets

1/2 cup Sweet Corn Kernels

1/4 cup Water Chestnuts

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, garlic powder, and mixed dried herbs.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken breast in a dash of olive oil for 2 minutes on each side until lightly browned.

  • 4

    Transfer the chicken to a baking dish and finish cooking in the oven for about 12-15 minutes, until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, toss the pre-roasted beets, sweet corn kernels, and water chestnuts with a bit of olive oil, salt, pepper, and fresh lemon juice.

  • 6

    If needed, warm the vegetable mix in a skillet over medium heat for 3-4 minutes, ensuring the flavors meld.

  • 7

    Plate the chicken breast alongside the roasted vegetable medley and finish with an extra squeeze of fresh lemon juice over the top.