Creamy Lemon Herb Chicken with Roasted Asparagus

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

Creamy Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Asparagus

Enjoy a vibrant dish featuring tender chicken breast bathed in a light, tangy lemon herb cream sauce, paired with crisp roasted asparagus for a satisfying, nutrient-packed meal.

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NUTRITION

383kcal
Protein
39.4g
Fat
10.5g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

5 Asparagus Spears

1/4 cup Nonfat Greek Yogurt

2 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus spears on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the oven for 12-15 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 4

    Heat a skillet over medium-high heat and cook the chicken breast for about 6-7 minutes per side, or until fully cooked and golden on the outside.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and a pinch of herbs to create the creamy sauce.

  • 6

    Plate the cooked chicken alongside the roasted asparagus and drizzle the lemon herb cream sauce over the chicken.

  • 7

    Serve immediately and enjoy your balanced, protein-packed meal.

Creamy Lemon Herb Chicken with Roasted Asparagus

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

Creamy Lemon Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Asparagus

Enjoy a vibrant dish featuring tender chicken breast bathed in a light, tangy lemon herb cream sauce, paired with crisp roasted asparagus for a satisfying, nutrient-packed meal.

NUTRITION

383kcal
Protein
39.4g
Fat
10.5g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

5 Asparagus Spears

1/4 cup Nonfat Greek Yogurt

2 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus spears on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the oven for 12-15 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 4

    Heat a skillet over medium-high heat and cook the chicken breast for about 6-7 minutes per side, or until fully cooked and golden on the outside.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and a pinch of herbs to create the creamy sauce.

  • 6

    Plate the cooked chicken alongside the roasted asparagus and drizzle the lemon herb cream sauce over the chicken.

  • 7

    Serve immediately and enjoy your balanced, protein-packed meal.