Pan-Seared Lemon-Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

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

Pan-Seared Lemon-Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon-Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

Savor tender chicken breast pan-seared with a bright burst of lemon and aromatic herbs, paired with velvety garlic mashed potatoes and crisp, roasted asparagus for a comforting yet fresh meal.

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NUTRITION

453kcal
Protein
43.5g
Fat
12.5g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

150g Russet Potato

1/4 cup Skim Milk (60g)

1 tsp Unsalted Butter (4.7g)

5 spears Asparagus (67g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

1/2 Lemon

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, half of the chopped fresh herbs, lemon zest, and a squeeze of lemon juice.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes on each side until the internal temperature reaches 165°F. Remove and let it rest.

  • 3

    Peel and cut the russet potato into cubes. Boil in salted water until tender, about 10-12 minutes.

  • 4

    In a small saucepan, warm the skim milk with the garlic clove (slightly crushed) to infuse flavor.

  • 5

    Drain the potatoes and mash them with the warmed milk, unsalted butter, and remaining herbs. Season with salt and pepper to taste.

  • 6

    Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, then arrange them on a baking sheet.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender and slightly crispy.

  • 8

    Plate the dish with a serving of mashed potatoes, top with slices of lemon-herb chicken, and arrange the roasted asparagus on the side. Drizzle extra lemon juice over the chicken if desired.

Pan-Seared Lemon-Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

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

Pan-Seared Lemon-Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon-Herb Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

Savor tender chicken breast pan-seared with a bright burst of lemon and aromatic herbs, paired with velvety garlic mashed potatoes and crisp, roasted asparagus for a comforting yet fresh meal.

NUTRITION

453kcal
Protein
43.5g
Fat
12.5g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

150g Russet Potato

1/4 cup Skim Milk (60g)

1 tsp Unsalted Butter (4.7g)

5 spears Asparagus (67g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

1/2 Lemon

2 tbsp Fresh Herbs (thyme, rosemary, parsley)

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, half of the chopped fresh herbs, lemon zest, and a squeeze of lemon juice.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes on each side until the internal temperature reaches 165°F. Remove and let it rest.

  • 3

    Peel and cut the russet potato into cubes. Boil in salted water until tender, about 10-12 minutes.

  • 4

    In a small saucepan, warm the skim milk with the garlic clove (slightly crushed) to infuse flavor.

  • 5

    Drain the potatoes and mash them with the warmed milk, unsalted butter, and remaining herbs. Season with salt and pepper to taste.

  • 6

    Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, then arrange them on a baking sheet.

  • 7

    Roast the asparagus in the oven for about 10 minutes until tender and slightly crispy.

  • 8

    Plate the dish with a serving of mashed potatoes, top with slices of lemon-herb chicken, and arrange the roasted asparagus on the side. Drizzle extra lemon juice over the chicken if desired.