Pan-Seared Creamy Lemon Chicken with Roasted Asparagus

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

Pan-Seared Creamy Lemon Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Creamy Lemon Chicken with Roasted Asparagus

Savor this delightful dish featuring tender, pan-seared chicken bathed in a light, creamy lemon sauce paired with perfectly roasted asparagus. The tangy creaminess of nonfat Greek yogurt mixed with fresh lemon juice elevates the natural flavors, making each bite a balanced blend of zing and savory comfort.

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NUTRITION

337kcal
Protein
52.2g
Fat
9.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

6 spears Asparagus

1 tbsp Lemon Juice

1 clove Garlic

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sear for about 4-5 minutes per side until golden and cooked through.

  • 4

    In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and a pinch of salt and pepper to create the creamy sauce.

  • 5

    Place asparagus spears on a baking sheet, drizzle with a little olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender.

  • 6

    Once the chicken is cooked, remove it from the pan and spoon the creamy lemon sauce over the top.

  • 7

    Plate the chicken with roasted asparagus on the side and serve immediately.

Pan-Seared Creamy Lemon Chicken with Roasted Asparagus

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

Pan-Seared Creamy Lemon Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Creamy Lemon Chicken with Roasted Asparagus

Savor this delightful dish featuring tender, pan-seared chicken bathed in a light, creamy lemon sauce paired with perfectly roasted asparagus. The tangy creaminess of nonfat Greek yogurt mixed with fresh lemon juice elevates the natural flavors, making each bite a balanced blend of zing and savory comfort.

NUTRITION

337kcal
Protein
52.2g
Fat
9.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

6 spears Asparagus

1 tbsp Lemon Juice

1 clove Garlic

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sear for about 4-5 minutes per side until golden and cooked through.

  • 4

    In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and a pinch of salt and pepper to create the creamy sauce.

  • 5

    Place asparagus spears on a baking sheet, drizzle with a little olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender.

  • 6

    Once the chicken is cooked, remove it from the pan and spoon the creamy lemon sauce over the top.

  • 7

    Plate the chicken with roasted asparagus on the side and serve immediately.