Creamy Garlic Herb Chicken with Roasted Asparagus

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

Creamy Garlic Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Chicken with Roasted Asparagus

Savor this deliciously balanced dish featuring tender, herb-infused chicken simmered in a light, creamy garlic sauce paired with perfectly roasted asparagus spears. The subtle tang of Greek yogurt blends harmoniously with garlic and fresh herbs, creating a comforting yet vibrant meal suited for a nourishing dinner.

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NUTRITION

335kcal
Protein
50.2g
Fat
10g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

8 Asparagus Spears

1 Garlic Clove

1/4 cup Low-Sodium Chicken Broth

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast on both sides until golden, about 2-3 minutes per side.

  • 4

    Reduce heat to medium-low and add finely minced garlic to the skillet. Sauté the garlic for about 30 seconds until fragrant.

  • 5

    Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.

  • 6

    Mix in the low-fat Greek yogurt and allow the sauce to simmer gently for another 2 minutes, creating a creamy garlic herb sauce.

  • 7

    While the chicken simmers, spread the asparagus spears on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper.

  • 8

    Roast the asparagus in the preheated oven for 8-10 minutes until tender yet crisp.

  • 9

    Return the skillet with the chicken to the oven (if your skillet is oven-safe) or transfer the chicken and sauce to a baking dish, and bake for an additional 8-10 minutes or until the chicken is cooked through.

  • 10

    Plate the chicken with a generous spoonful of the creamy sauce and add the roasted asparagus on the side. Serve warm.

Creamy Garlic Herb Chicken with Roasted Asparagus

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

Creamy Garlic Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Chicken with Roasted Asparagus

Savor this deliciously balanced dish featuring tender, herb-infused chicken simmered in a light, creamy garlic sauce paired with perfectly roasted asparagus spears. The subtle tang of Greek yogurt blends harmoniously with garlic and fresh herbs, creating a comforting yet vibrant meal suited for a nourishing dinner.

NUTRITION

335kcal
Protein
50.2g
Fat
10g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

8 Asparagus Spears

1 Garlic Clove

1/4 cup Low-Sodium Chicken Broth

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast on both sides until golden, about 2-3 minutes per side.

  • 4

    Reduce heat to medium-low and add finely minced garlic to the skillet. Sauté the garlic for about 30 seconds until fragrant.

  • 5

    Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.

  • 6

    Mix in the low-fat Greek yogurt and allow the sauce to simmer gently for another 2 minutes, creating a creamy garlic herb sauce.

  • 7

    While the chicken simmers, spread the asparagus spears on a baking sheet, drizzle with a small amount of olive oil, and season with salt and pepper.

  • 8

    Roast the asparagus in the preheated oven for 8-10 minutes until tender yet crisp.

  • 9

    Return the skillet with the chicken to the oven (if your skillet is oven-safe) or transfer the chicken and sauce to a baking dish, and bake for an additional 8-10 minutes or until the chicken is cooked through.

  • 10

    Plate the chicken with a generous spoonful of the creamy sauce and add the roasted asparagus on the side. Serve warm.