Creamy Garlic Chicken with Cauliflower Puree 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 Cauliflower Puree and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken with Cauliflower Puree and Roasted Asparagus

Savor tender garlic-infused chicken breast paired with a velvety cauliflower puree and crisp roasted asparagus. This dish marries creamy textures with a hint of savory garlic and aromatic roasted vegetables, offering a satisfying, nutrient-packed meal.

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NUTRITION

423kcal
Protein
43.2g
Fat
22.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower (107g)

1 cup Asparagus (134g)

2 cloves Garlic

2 tbsp Plain Greek Yogurt (30g)

1 tbsp Olive Oil (13.5g) for puree

1 tsp Olive Oil (4.5g) for roasting

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the minced garlic.

  • 3

    Heat a non-stick skillet over medium heat and cook the chicken until golden on both sides and cooked through, about 5-6 minutes per side. Once done, set aside to rest.

  • 4

    Meanwhile, in a saucepan, steam the cauliflower florets with a pinch of salt for about 8-10 minutes until tender.

  • 5

    Transfer the steamed cauliflower and the remaining garlic to a blender. Add 1 tbsp of olive oil and 2 tbsp of plain Greek yogurt; blend until silky smooth. Adjust seasoning as needed.

  • 6

    On a baking tray, toss the asparagus with 1 tsp olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until tender and lightly charred.

  • 7

    Plate the sliced chicken breast alongside a generous scoop of cauliflower puree and a handful of roasted asparagus. Serve warm.

Creamy Garlic Chicken with Cauliflower Puree 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 Cauliflower Puree and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Chicken with Cauliflower Puree and Roasted Asparagus

Savor tender garlic-infused chicken breast paired with a velvety cauliflower puree and crisp roasted asparagus. This dish marries creamy textures with a hint of savory garlic and aromatic roasted vegetables, offering a satisfying, nutrient-packed meal.

NUTRITION

423kcal
Protein
43.2g
Fat
22.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower (107g)

1 cup Asparagus (134g)

2 cloves Garlic

2 tbsp Plain Greek Yogurt (30g)

1 tbsp Olive Oil (13.5g) for puree

1 tsp Olive Oil (4.5g) for roasting

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the minced garlic.

  • 3

    Heat a non-stick skillet over medium heat and cook the chicken until golden on both sides and cooked through, about 5-6 minutes per side. Once done, set aside to rest.

  • 4

    Meanwhile, in a saucepan, steam the cauliflower florets with a pinch of salt for about 8-10 minutes until tender.

  • 5

    Transfer the steamed cauliflower and the remaining garlic to a blender. Add 1 tbsp of olive oil and 2 tbsp of plain Greek yogurt; blend until silky smooth. Adjust seasoning as needed.

  • 6

    On a baking tray, toss the asparagus with 1 tsp olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until tender and lightly charred.

  • 7

    Plate the sliced chicken breast alongside a generous scoop of cauliflower puree and a handful of roasted asparagus. Serve warm.