Pan-Seared Chicken with Roasted Asparagus and Creamy Lemon-Herb Greek Yogurt Sauce

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

Pan-Seared Chicken with Roasted Asparagus and Creamy Lemon-Herb Greek Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus and Creamy Lemon-Herb Greek Yogurt Sauce

Savor the delight of tender pan-seared chicken paired with roasted asparagus drizzled with a tangy, creamy lemon-herb Greek yogurt sauce. This dish offers succulent chicken, perfectly roasted crisp asparagus, and an herby, citrusy sauce that elevates every bite to a balanced, satisfying meal.

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NUTRITION

342kcal
Protein
53.2g
Fat
7.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

8 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim the woody ends of the asparagus and toss them with 1 tsp of olive oil, salt, and pepper.

  • 3

    Arrange the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of chopped fresh herbs.

  • 5

    Heat the remaining 1 tsp olive oil in a skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 6

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, remaining chopped herbs, salt, and pepper to create the creamy sauce.

  • 7

    Plate the seared chicken alongside the roasted asparagus and drizzle the lemon-herb yogurt sauce over the chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Pan-Seared Chicken with Roasted Asparagus and Creamy Lemon-Herb Greek Yogurt Sauce

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

Pan-Seared Chicken with Roasted Asparagus and Creamy Lemon-Herb Greek Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus and Creamy Lemon-Herb Greek Yogurt Sauce

Savor the delight of tender pan-seared chicken paired with roasted asparagus drizzled with a tangy, creamy lemon-herb Greek yogurt sauce. This dish offers succulent chicken, perfectly roasted crisp asparagus, and an herby, citrusy sauce that elevates every bite to a balanced, satisfying meal.

NUTRITION

342kcal
Protein
53.2g
Fat
7.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

8 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim the woody ends of the asparagus and toss them with 1 tsp of olive oil, salt, and pepper.

  • 3

    Arrange the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly browned.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of chopped fresh herbs.

  • 5

    Heat the remaining 1 tsp olive oil in a skillet over medium-high heat. Add the chicken and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 6

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, remaining chopped herbs, salt, and pepper to create the creamy sauce.

  • 7

    Plate the seared chicken alongside the roasted asparagus and drizzle the lemon-herb yogurt sauce over the chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.