Creamy Lemon Herb Chicken Whole Wheat Pasta with Roasted Asparagus

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

Creamy Lemon Herb Chicken Whole Wheat Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Whole Wheat Pasta with Roasted Asparagus

Savor a light yet satisfying dish featuring tender chicken breast tossed with whole wheat pasta in a tangy creamy lemon herb sauce, perfectly paired with roasted asparagus spears for a burst of freshness.

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NUTRITION

469kcal
Protein
47.6g
Fat
9.5g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

100 g Asparagus

2 tbsp Plain Greek Yogurt

1 small Lemon

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Trim the asparagus ends, then toss them in olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 4

    Season the chicken breast with salt and pepper. Grill or sauté the chicken over medium heat for about 6-7 minutes per side, until fully cooked. Once cooked, slice into strips.

  • 5

    In a small bowl, whisk together the Greek yogurt, fresh lemon juice (from the lemon), lemon zest, and chopped herbs. If the sauce is too thick, add a small amount of the reserved pasta water to reach a creamy consistency.

  • 6

    Combine the cooked pasta, sliced chicken, and roasted asparagus in a large serving bowl. Drizzle the creamy lemon herb sauce over and gently toss to coat all ingredients.

  • 7

    Serve immediately and enjoy a balanced, flavorful meal.

Creamy Lemon Herb Chicken Whole Wheat Pasta with Roasted Asparagus

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

Creamy Lemon Herb Chicken Whole Wheat Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Whole Wheat Pasta with Roasted Asparagus

Savor a light yet satisfying dish featuring tender chicken breast tossed with whole wheat pasta in a tangy creamy lemon herb sauce, perfectly paired with roasted asparagus spears for a burst of freshness.

NUTRITION

469kcal
Protein
47.6g
Fat
9.5g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

100 g Asparagus

2 tbsp Plain Greek Yogurt

1 small Lemon

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Trim the asparagus ends, then toss them in olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, cook the whole wheat pasta in boiling salted water according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 4

    Season the chicken breast with salt and pepper. Grill or sauté the chicken over medium heat for about 6-7 minutes per side, until fully cooked. Once cooked, slice into strips.

  • 5

    In a small bowl, whisk together the Greek yogurt, fresh lemon juice (from the lemon), lemon zest, and chopped herbs. If the sauce is too thick, add a small amount of the reserved pasta water to reach a creamy consistency.

  • 6

    Combine the cooked pasta, sliced chicken, and roasted asparagus in a large serving bowl. Drizzle the creamy lemon herb sauce over and gently toss to coat all ingredients.

  • 7

    Serve immediately and enjoy a balanced, flavorful meal.