Name: Chicken with roasted celery and corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, sliced to a 3/4-inch thickness and patted dry; 5 stalks celery, sliced into 1-inch pieces; 2/3 cup frozen corn; 2 tsp olive oil; 3/4 tsp garlic powder; 3/4 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice, freshly squeezed

Nutrition

Per serving

431 calories

Protein: 50g; 44% of calories
Carbs: 32g; 28% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the celery and corn with half the olive oil, half the salt, the black pepper, and the garlic powder. Spread in a single layer and roast for 20 minutes until the celery is tender and lightly browned.
While the vegetables roast, season the chicken on both sides with the rest of the salt and the smoked paprika. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 4 to 5 minutes more until the thickest part is opaque in the center. Done when opaque in the center, 165°F.
Remove the chicken from the pan and let it rest for 3 minutes. Slice the chicken and plate it alongside the roasted vegetables, then squeeze the lemon juice over the entire plate before serving.

Nutrition

Ingredients

Instructions

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