Velvety Tomato Cream Chicken with Roasted Asparagus

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

Velvety Tomato Cream Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Velvety Tomato Cream Chicken with Roasted Asparagus

Savor the comfort of tender chicken bathed in a velvety tomato cream sauce, paired with perfectly roasted asparagus spears. This dish strikes a balance between rich flavor and light freshness, making it ideal for a wholesome dinner.

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NUTRITION

418kcal
Protein
47.3g
Fat
19.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/2 cup Diced Tomatoes (~85g)

2 tbsp Heavy Cream (~30g)

1 tsp Olive Oil (~4.5g)

8 spears Asparagus (~80g)

1 tsp Garlic Powder

1 tsp Italian Seasoning

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast on both sides with garlic powder, Italian seasoning, salt, and pepper if desired.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 4

    Remove the chicken from the skillet and set aside.

  • 5

    In the same skillet, pour in the diced tomatoes and heavy cream; let it simmer for 2 minutes to combine and warm through.

  • 6

    Return the chicken to the skillet and spoon some sauce over the top, allowing it to simmer for an additional 5 minutes or until the chicken is cooked through.

  • 7

    While the chicken simmers, toss the asparagus spears with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 8

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crisp.

  • 9

    Plate the chicken topped with velvety tomato cream sauce alongside the roasted asparagus and serve warm.

Velvety Tomato Cream Chicken with Roasted Asparagus

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

Velvety Tomato Cream Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Velvety Tomato Cream Chicken with Roasted Asparagus

Savor the comfort of tender chicken bathed in a velvety tomato cream sauce, paired with perfectly roasted asparagus spears. This dish strikes a balance between rich flavor and light freshness, making it ideal for a wholesome dinner.

NUTRITION

418kcal
Protein
47.3g
Fat
19.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/2 cup Diced Tomatoes (~85g)

2 tbsp Heavy Cream (~30g)

1 tsp Olive Oil (~4.5g)

8 spears Asparagus (~80g)

1 tsp Garlic Powder

1 tsp Italian Seasoning

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast on both sides with garlic powder, Italian seasoning, salt, and pepper if desired.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 4

    Remove the chicken from the skillet and set aside.

  • 5

    In the same skillet, pour in the diced tomatoes and heavy cream; let it simmer for 2 minutes to combine and warm through.

  • 6

    Return the chicken to the skillet and spoon some sauce over the top, allowing it to simmer for an additional 5 minutes or until the chicken is cooked through.

  • 7

    While the chicken simmers, toss the asparagus spears with olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 8

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crisp.

  • 9

    Plate the chicken topped with velvety tomato cream sauce alongside the roasted asparagus and serve warm.