Tender Roasted Beets and Lemon-Herb Chicken with Fresh Arugula

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

Tender Roasted Beets and Lemon-Herb Chicken with Fresh Arugula

YOUR SOLIN GENERATED RECIPE

Tender Roasted Beets and Lemon-Herb Chicken with Fresh Arugula

Savor the vibrant flavors of this dish featuring succulent lemon-herb chicken paired with naturally sweet roasted beets and peppery fresh arugula, all lightly tossed with a hint of quinoa and olive oil for a balanced, nutrient-packed meal.

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NUTRITION

371kcal
Protein
43.2g
Fat
14.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Beet

2 cups Arugula

2 tsp Olive Oil

1/4 cup cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and scrub the beet thoroughly, then wrap it in foil after drizzling with 1 tsp olive oil, a pinch of salt, and a little pepper. Roast in the oven for about 35-40 minutes or until tender. Allow it to cool slightly, then peel and cut into cubes.

  • 3

    Meanwhile, flatten the chicken breast slightly for even cooking. In a small bowl, mix the lemon juice, fresh herbs, minced garlic, and remaining 1 tsp olive oil. Marinate the chicken breast in this mixture for 10-15 minutes.

  • 4

    Heat a skillet over medium-high heat and cook the marinated chicken for about 5-6 minutes per side or until fully cooked and golden. Once done, let it rest for a few minutes before slicing.

  • 5

    In a serving bowl, combine the roasted beet cubes, fresh arugula, and cooked quinoa. Top with sliced chicken breast.

  • 6

    Drizzle any remaining juices over the plate, season with additional salt and pepper if needed, and serve immediately.

Tender Roasted Beets and Lemon-Herb Chicken with Fresh Arugula

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

Tender Roasted Beets and Lemon-Herb Chicken with Fresh Arugula

YOUR SOLIN GENERATED RECIPE

Tender Roasted Beets and Lemon-Herb Chicken with Fresh Arugula

Savor the vibrant flavors of this dish featuring succulent lemon-herb chicken paired with naturally sweet roasted beets and peppery fresh arugula, all lightly tossed with a hint of quinoa and olive oil for a balanced, nutrient-packed meal.

NUTRITION

371kcal
Protein
43.2g
Fat
14.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Beet

2 cups Arugula

2 tsp Olive Oil

1/4 cup cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and scrub the beet thoroughly, then wrap it in foil after drizzling with 1 tsp olive oil, a pinch of salt, and a little pepper. Roast in the oven for about 35-40 minutes or until tender. Allow it to cool slightly, then peel and cut into cubes.

  • 3

    Meanwhile, flatten the chicken breast slightly for even cooking. In a small bowl, mix the lemon juice, fresh herbs, minced garlic, and remaining 1 tsp olive oil. Marinate the chicken breast in this mixture for 10-15 minutes.

  • 4

    Heat a skillet over medium-high heat and cook the marinated chicken for about 5-6 minutes per side or until fully cooked and golden. Once done, let it rest for a few minutes before slicing.

  • 5

    In a serving bowl, combine the roasted beet cubes, fresh arugula, and cooked quinoa. Top with sliced chicken breast.

  • 6

    Drizzle any remaining juices over the plate, season with additional salt and pepper if needed, and serve immediately.