Creamy Lemon Garlic Chicken with Roasted Asparagus and Quinoa

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

Creamy Lemon Garlic Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Chicken with Roasted Asparagus and Quinoa

Savor the vibrant flavors of tender chicken breast glazed with a tangy, creamy lemon garlic sauce, perfectly paired with roasted asparagus and a fluffy bed of quinoa. This dish delivers a burst of fresh, zesty notes balanced with a subtle creaminess for a feel-good meal that is as nutritious as it is delicious.

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NUTRITION

386kcal
Protein
41.8g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

8 Asparagus Spears

1/4 cup Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken for 2-3 minutes per side until lightly browned.

  • 4

    While the chicken is searing, whisk together Greek yogurt, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl to create the creamy sauce.

  • 5

    Place the seared chicken breast onto a baking tray. Spoon half of the creamy sauce over the chicken.

  • 6

    Toss the asparagus spears with a little olive oil, salt, and pepper, and arrange them around the chicken on the tray.

  • 7

    Transfer the tray to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the asparagus is tender.

  • 8

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 9

    To serve, plate the quinoa as a base, slice the chicken breast and arrange it on top along with the roasted asparagus. Drizzle any remaining creamy sauce over the dish if desired.

Creamy Lemon Garlic Chicken with Roasted Asparagus and Quinoa

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

Creamy Lemon Garlic Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Chicken with Roasted Asparagus and Quinoa

Savor the vibrant flavors of tender chicken breast glazed with a tangy, creamy lemon garlic sauce, perfectly paired with roasted asparagus and a fluffy bed of quinoa. This dish delivers a burst of fresh, zesty notes balanced with a subtle creaminess for a feel-good meal that is as nutritious as it is delicious.

NUTRITION

386kcal
Protein
41.8g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

8 Asparagus Spears

1/4 cup Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken for 2-3 minutes per side until lightly browned.

  • 4

    While the chicken is searing, whisk together Greek yogurt, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl to create the creamy sauce.

  • 5

    Place the seared chicken breast onto a baking tray. Spoon half of the creamy sauce over the chicken.

  • 6

    Toss the asparagus spears with a little olive oil, salt, and pepper, and arrange them around the chicken on the tray.

  • 7

    Transfer the tray to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the asparagus is tender.

  • 8

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 9

    To serve, plate the quinoa as a base, slice the chicken breast and arrange it on top along with the roasted asparagus. Drizzle any remaining creamy sauce over the dish if desired.