Name: “Kiss Cam” Sheet Pan Chicken with Blushing Beet & Citrus Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 oz boneless, skinless chicken breast, cut into 4 thin cutlets; 2 tbsp olive oil, divided; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 large orange, peeled and segmented; 1 medium red beet, peeled and thinly sliced (about 4 oz); 1/2 small red onion, thinly sliced; 2 cups baby arugula; 2 tbsp red wine vinegar; 1 tsp honey; 1/2 cup cooked farro (about 2 oz dry); Fresh dill fronds, for garnish (optional); Cooking spray

“Kiss Cam” Sheet Pan Chicken with Blushing Beet & Citrus Salad

CrushedLemon1034

Inspired by the playful, slightly awkward viral moment at the Coldplay concert, this dish brings together unexpected but harmonious flavors. The 'blushing' beet salad nods to the concert's blush-worthy moment, while the chicken gets a quick brine-inspired seasoning for foolproof juiciness—borrowing a scientific technique for perfect results. The whole meal is vibrant, a bit dramatic, and light enough to fit your 400-calorie target, with pops of color and tang reminiscent of a concert’s energy and surprise. Serve it up, and let the flavors spark conversation—no kiss cam required!

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a large sheet pan with parchment and coat with cooking spray.
In a small bowl, mix 1 tsp salt, paprika, garlic powder, and black pepper. Pat chicken dry and rub with 1 tbsp olive oil, then coat evenly with spice mix. Set aside to brine briefly while prepping veggies (at least 10 min for moisture and flavor).
Toss beet slices and red onion with 1/2 tbsp olive oil and a pinch of salt. Spread in a single layer on half the sheet pan. Arrange chicken cutlets on the other half.
Roast for 16-18 minutes, flipping chicken halfway, until chicken is just cooked through (internal temp 165°F). Remove chicken; if beets need more time, roast 3-5 additional minutes until tender and edges begin to caramelize.
Meanwhile, whisk red wine vinegar, honey, and remaining 1/2 tbsp olive oil in a large bowl. Add arugula and orange segments. Gently toss to coat.
Divide farro among 4 plates. Top with roasted chicken, then arrange beet, onion, and orange salad alongside. Sprinkle with dill fronds if using. Serve immediately.