Seared Chicken Breast over Cauliflower Risotto with Roasted Asparagus

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

Seared Chicken Breast over Cauliflower Risotto with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast over Cauliflower Risotto with Roasted Asparagus

Enjoy a beautifully balanced dish featuring a perfectly seared chicken breast resting atop a creamy cauliflower risotto, accompanied by crisp, roasted asparagus. This light yet satisfying meal bursts with fresh flavors and a comforting texture, ideal for a wholesome dinner.

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NUTRITION

391kcal
Protein
44.6g
Fat
10.7g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/4 cup diced Onion

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

6 spears Asparagus

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F to roast the asparagus.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium-high heat, add half of the olive oil and sear the chicken for 3-4 minutes on each side until golden exterior and cooked through. Remove and keep warm.

  • 3

    For the cauliflower risotto, in the same skillet add the remaining olive oil and sauté the diced onion until softened. Add the minced garlic and cook for an additional minute.

  • 4

    Add the cauliflower rice to the skillet, stirring to combine. Pour in the low-sodium chicken broth and allow it to simmer until the liquid is mostly absorbed and the cauliflower is tender, about 5 minutes. Season with salt and pepper as desired.

  • 5

    Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 8-10 minutes until tender and lightly browned.

  • 6

    To serve, plate a bed of cauliflower risotto, slice the seared chicken breast and lay it on top, then arrange the roasted asparagus on the side. Enjoy your wholesome, balanced meal!

Seared Chicken Breast over Cauliflower Risotto with Roasted Asparagus

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

Seared Chicken Breast over Cauliflower Risotto with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast over Cauliflower Risotto with Roasted Asparagus

Enjoy a beautifully balanced dish featuring a perfectly seared chicken breast resting atop a creamy cauliflower risotto, accompanied by crisp, roasted asparagus. This light yet satisfying meal bursts with fresh flavors and a comforting texture, ideal for a wholesome dinner.

NUTRITION

391kcal
Protein
44.6g
Fat
10.7g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/4 cup diced Onion

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

6 spears Asparagus

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F to roast the asparagus.

  • 2

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium-high heat, add half of the olive oil and sear the chicken for 3-4 minutes on each side until golden exterior and cooked through. Remove and keep warm.

  • 3

    For the cauliflower risotto, in the same skillet add the remaining olive oil and sauté the diced onion until softened. Add the minced garlic and cook for an additional minute.

  • 4

    Add the cauliflower rice to the skillet, stirring to combine. Pour in the low-sodium chicken broth and allow it to simmer until the liquid is mostly absorbed and the cauliflower is tender, about 5 minutes. Season with salt and pepper as desired.

  • 5

    Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 8-10 minutes until tender and lightly browned.

  • 6

    To serve, plate a bed of cauliflower risotto, slice the seared chicken breast and lay it on top, then arrange the roasted asparagus on the side. Enjoy your wholesome, balanced meal!