YOUR SOLIN GENERATED RECIPE
Lemon Garlic Chicken Pasta with Roasted Asparagus and Cherry Tomatoes
Savor the bright, zesty flavors of lemon and garlic paired with tender chicken, whole wheat pasta, and vibrant roasted veggies. This dish delivers a satisfying combination of protein and fresh produce for a wholesome meal that's perfect for a light dinner.
INGREDIENTS
4 oz Chicken Breast
1 oz dry Whole Wheat Pasta
1 serving Asparagus (approx. 90g)
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1 tbsp Parmesan Cheese
PREPARATION
Preheat your oven to 425°F. Trim the asparagus and toss with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet along with the cherry tomatoes.
Roast the vegetables in the oven for about 12-15 minutes, until the asparagus is tender and the tomatoes are slightly blistered.
Meanwhile, season the chicken breast with salt, pepper, and a squeeze of lemon juice. Heat a non-stick skillet over medium heat and cook the chicken for approximately 5-6 minutes per side, or until fully cooked and golden.
In a small bowl, mix the minced garlic with the remaining lemon juice.
Cook the whole wheat pasta according to package instructions. Drain and set aside.
Once the chicken is cooked, slice it into strips. Toss the pasta with the garlic-lemon mixture and add the sliced chicken along with the roasted asparagus and tomatoes.
Finish the dish with a light sprinkle of grated Parmesan cheese and a final drizzle of olive oil if desired. Serve warm.