Creamy Sun-Dried Tomato Chicken with Roasted Asparagus and Quinoa

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

Creamy Sun-Dried Tomato Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of tender chicken breast smothered in a creamy sun-dried tomato sauce, paired perfectly with roasted asparagus and a serving of fluffy quinoa. This dish balances savory flavors with a hint of tangy creaminess, making it an ideal meal for health-conscious diners seeking a satisfying yet light dinner.

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NUTRITION

369kcal
Protein
37.3g
Fat
10g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

2 tbsp Sun-Dried Tomatoes

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Garlic Powder

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 garlic powder. Lightly coat with a drizzle of olive oil.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes, or until fully cooked through and juices run clear.

  • 4

    While the chicken is roasting, trim the tough ends off the asparagus and place on a separate baking tray. Drizzle lightly with olive oil, season with salt and pepper, and roast for 10-12 minutes until tender.

  • 5

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 6

    For the creamy sun-dried tomato sauce, combine sun-dried tomatoes with nonfat Greek yogurt in a small saucepan. Warm gently over low heat to meld flavors without boiling, stirring occasionally.

  • 7

    Once everything is cooked, slice the chicken breast and arrange it alongside the roasted asparagus and a serving of quinoa. Drizzle the creamy sun-dried tomato sauce over the chicken.

  • 8

    Serve immediately and enjoy your balanced, flavor-packed meal.

Creamy Sun-Dried Tomato Chicken with Roasted Asparagus and Quinoa

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

Creamy Sun-Dried Tomato Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Sun-Dried Tomato Chicken with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of tender chicken breast smothered in a creamy sun-dried tomato sauce, paired perfectly with roasted asparagus and a serving of fluffy quinoa. This dish balances savory flavors with a hint of tangy creaminess, making it an ideal meal for health-conscious diners seeking a satisfying yet light dinner.

NUTRITION

369kcal
Protein
37.3g
Fat
10g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

2 tbsp Sun-Dried Tomatoes

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Lightly coat with a drizzle of olive oil.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes, or until fully cooked through and juices run clear.

  • 4

    While the chicken is roasting, trim the tough ends off the asparagus and place on a separate baking tray. Drizzle lightly with olive oil, season with salt and pepper, and roast for 10-12 minutes until tender.

  • 5

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 6

    For the creamy sun-dried tomato sauce, combine sun-dried tomatoes with nonfat Greek yogurt in a small saucepan. Warm gently over low heat to meld flavors without boiling, stirring occasionally.

  • 7

    Once everything is cooked, slice the chicken breast and arrange it alongside the roasted asparagus and a serving of quinoa. Drizzle the creamy sun-dried tomato sauce over the chicken.

  • 8

    Serve immediately and enjoy your balanced, flavor-packed meal.