Baked Chicken Tenders with Herbed Carrot Rice

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

Baked Chicken Tenders with Herbed Carrot Rice

YOUR SOLIN GENERATED RECIPE

Baked Chicken Tenders with Herbed Carrot Rice

Chicken tenders baked with aromatic herbs and served over a bed of fluffy rice tossed with shredded carrots and sweet golden corn.

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NUTRITION

263kcal
Protein
38g
Fat
4.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

135g Chicken Breast

40g Cooked White Rice

30g Grated Carrots

30g Sweet Corn

1 tsp Garlic Powder

1 tsp Dried Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking without using oil.

  • 2

    Slice the chicken breast into even tender-sized strips and season thoroughly with garlic powder, dried parsley, salt, and pepper.

  • 3

    Arrange the chicken strips on the prepared baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, lightly steam the shredded carrots and corn in a small splash of water until just tender.

  • 5

    Gently fold the steamed carrots and corn into the warm cooked rice, seasoning with a pinch of sea salt for flavor.

  • 6

    Plate the herb-crusted chicken tenders over the vibrant carrot rice and serve immediately while hot.

Baked Chicken Tenders with Herbed Carrot Rice

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

Baked Chicken Tenders with Herbed Carrot Rice

YOUR SOLIN GENERATED RECIPE

Baked Chicken Tenders with Herbed Carrot Rice

Chicken tenders baked with aromatic herbs and served over a bed of fluffy rice tossed with shredded carrots and sweet golden corn.

NUTRITION

263kcal
Protein
38g
Fat
4.1g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

135g Chicken Breast

40g Cooked White Rice

30g Grated Carrots

30g Sweet Corn

1 tsp Garlic Powder

1 tsp Dried Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking without using oil.

  • 2

    Slice the chicken breast into even tender-sized strips and season thoroughly with garlic powder, dried parsley, salt, and pepper.

  • 3

    Arrange the chicken strips on the prepared baking sheet and bake for 12 to 15 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, lightly steam the shredded carrots and corn in a small splash of water until just tender.

  • 5

    Gently fold the steamed carrots and corn into the warm cooked rice, seasoning with a pinch of sea salt for flavor.

  • 6

    Plate the herb-crusted chicken tenders over the vibrant carrot rice and serve immediately while hot.