Creamy Garlic Herb 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 Garlic Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate featuring juicy, herb-infused chicken paired with perfectly roasted asparagus and a serving of fluffy quinoa. This dish is elevated by a light, tangy garlic-herb cream sauce made with nonfat Greek yogurt, making it a satisfying and healthy meal.

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NUTRITION

420kcal
Protein
48.9g
Fat
10.7g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted Asparagus

1/4 cup Nonfat Greek Yogurt

1 clove Garlic

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Start by tossing the asparagus with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 12-15 minutes until tender.

  • 2

    Season the chicken breast with salt, pepper, and half of the minced garlic. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side, or until fully cooked and golden brown.

  • 3

    While the chicken cooks, prepare the creamy sauce by combining nonfat Greek yogurt, the remaining minced garlic, fresh herbs, and lemon juice in a small bowl. Stir until well blended.

  • 4

    To serve, place the cooked chicken on a plate, spoon the creamy garlic herb sauce over the top, and add the roasted asparagus and quinoa on the side.

  • 5

    Garnish with extra fresh herbs if desired and enjoy your balanced, flavorful meal.

Creamy Garlic Herb 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 Garlic Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate featuring juicy, herb-infused chicken paired with perfectly roasted asparagus and a serving of fluffy quinoa. This dish is elevated by a light, tangy garlic-herb cream sauce made with nonfat Greek yogurt, making it a satisfying and healthy meal.

NUTRITION

420kcal
Protein
48.9g
Fat
10.7g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted Asparagus

1/4 cup Nonfat Greek Yogurt

1 clove Garlic

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Basil)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Start by tossing the asparagus with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 12-15 minutes until tender.

  • 2

    Season the chicken breast with salt, pepper, and half of the minced garlic. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side, or until fully cooked and golden brown.

  • 3

    While the chicken cooks, prepare the creamy sauce by combining nonfat Greek yogurt, the remaining minced garlic, fresh herbs, and lemon juice in a small bowl. Stir until well blended.

  • 4

    To serve, place the cooked chicken on a plate, spoon the creamy garlic herb sauce over the top, and add the roasted asparagus and quinoa on the side.

  • 5

    Garnish with extra fresh herbs if desired and enjoy your balanced, flavorful meal.