Creamy Garlic Chicken with Whole Wheat Pasta and Roasted Asparagus

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

Creamy Garlic Chicken with Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken with Whole Wheat Pasta and Roasted Asparagus

Savor the rich flavors of tender garlic-infused chicken paired with whole wheat pasta and perfectly roasted asparagus. The dish features a light, creamy sauce made with nonfat Greek yogurt, enhanced with garlic and fresh herbs for an irresistible, health-conscious meal.

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NUTRITION

359kcal
Protein
37.5g
Fat
12.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 bunch portion of Asparagus (approx. 6 spears)

1/4 cup Nonfat Greek Yogurt

1/2 Tbsp Olive Oil

2 cloves Garlic

1 Tbsp Lemon Juice

Salt and Pepper to taste

1 Tbsp Fresh Parsley (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with half the olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and lightly charred.

  • 2

    While the asparagus roasts, season the chicken breast with salt and pepper. Heat the remaining olive oil in a skillet over medium heat.

  • 3

    Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the chicken breast and cook for 5-6 minutes on each side or until fully cooked and slightly golden.

  • 4

    In the meantime, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    Once the chicken is cooked, reduce the heat to low. Stir in the nonfat Greek yogurt and lemon juice to create a light, creamy garlic sauce. Adjust seasoning with salt and pepper as needed.

  • 6

    Slice the chicken into strips and toss with the cooked pasta, coating well in the creamy sauce. Serve alongside the roasted asparagus and garnish with freshly chopped parsley.

Creamy Garlic Chicken with Whole Wheat Pasta and Roasted Asparagus

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

Creamy Garlic Chicken with Whole Wheat Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken with Whole Wheat Pasta and Roasted Asparagus

Savor the rich flavors of tender garlic-infused chicken paired with whole wheat pasta and perfectly roasted asparagus. The dish features a light, creamy sauce made with nonfat Greek yogurt, enhanced with garlic and fresh herbs for an irresistible, health-conscious meal.

NUTRITION

359kcal
Protein
37.5g
Fat
12.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 bunch portion of Asparagus (approx. 6 spears)

1/4 cup Nonfat Greek Yogurt

1/2 Tbsp Olive Oil

2 cloves Garlic

1 Tbsp Lemon Juice

Salt and Pepper to taste

1 Tbsp Fresh Parsley (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with half the olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and lightly charred.

  • 2

    While the asparagus roasts, season the chicken breast with salt and pepper. Heat the remaining olive oil in a skillet over medium heat.

  • 3

    Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the chicken breast and cook for 5-6 minutes on each side or until fully cooked and slightly golden.

  • 4

    In the meantime, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    Once the chicken is cooked, reduce the heat to low. Stir in the nonfat Greek yogurt and lemon juice to create a light, creamy garlic sauce. Adjust seasoning with salt and pepper as needed.

  • 6

    Slice the chicken into strips and toss with the cooked pasta, coating well in the creamy sauce. Serve alongside the roasted asparagus and garnish with freshly chopped parsley.