Lemon Herb Crusted Chicken with Creamy Cauliflower Puree

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

Lemon Herb Crusted Chicken with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Lemon Herb Crusted Chicken with Creamy Cauliflower Puree

Enjoy a vibrant and satisfying dish featuring tender lemon herb crusted chicken paired with a silky, creamy cauliflower puree. Infused with bright lemon and fragrant herbs, this plate offers a delightful balance of savory and zesty flavors that is perfect for a wholesome meal any time of day.

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NUTRITION

411kcal
Protein
52.6g
Fat
18g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Mix the lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper in a small bowl.

  • 3

    Rub the mixture evenly over the chicken breast to create a flavorful crust.

  • 4

    Heat a cast-iron skillet with half the olive oil over medium-high heat and sear the chicken on both sides for 2-3 minutes until golden.

  • 5

    Transfer the chicken to the oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, steam the cauliflower until tender, about 8-10 minutes.

  • 7

    In a food processor, blend the steamed cauliflower with the nonfat Greek yogurt and the remaining olive oil until smooth. Season with additional salt and pepper as desired.

  • 8

    Plate the chicken alongside a generous serving of the creamy cauliflower puree and garnish with a drizzle of extra lemon juice or a sprinkle of fresh herbs if available.

Lemon Herb Crusted Chicken with Creamy Cauliflower Puree

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

Lemon Herb Crusted Chicken with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Lemon Herb Crusted Chicken with Creamy Cauliflower Puree

Enjoy a vibrant and satisfying dish featuring tender lemon herb crusted chicken paired with a silky, creamy cauliflower puree. Infused with bright lemon and fragrant herbs, this plate offers a delightful balance of savory and zesty flavors that is perfect for a wholesome meal any time of day.

NUTRITION

411kcal
Protein
52.6g
Fat
18g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Mix the lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper in a small bowl.

  • 3

    Rub the mixture evenly over the chicken breast to create a flavorful crust.

  • 4

    Heat a cast-iron skillet with half the olive oil over medium-high heat and sear the chicken on both sides for 2-3 minutes until golden.

  • 5

    Transfer the chicken to the oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, steam the cauliflower until tender, about 8-10 minutes.

  • 7

    In a food processor, blend the steamed cauliflower with the nonfat Greek yogurt and the remaining olive oil until smooth. Season with additional salt and pepper as desired.

  • 8

    Plate the chicken alongside a generous serving of the creamy cauliflower puree and garnish with a drizzle of extra lemon juice or a sprinkle of fresh herbs if available.