YOUR SOLIN GENERATED RECIPE
Creamy Artichoke Chicken with Roasted Asparagus
Savor the flavors of tender chicken smothered in a creamy artichoke sauce, perfectly paired with roasted asparagus. This dish offers a harmonious blend of tangy artichokes, bright lemon, and a velvety, light cream sauce enriched with non-fat Greek yogurt for extra protein and a smooth finish.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Artichoke Hearts (drained)
1/4 cup Non-Fat Greek Yogurt
1/4 cup Low-Sodium Chicken Broth
2 Garlic cloves
2 Tbsp Lemon Juice
2 tsp Olive Oil
6 Asparagus Spears
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast with salt and pepper on both sides.
Heat 1 tsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for about 2-3 minutes on each side until lightly browned.
Remove the chicken temporarily from the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the artichoke hearts and pour in the chicken broth, scraping any browned bits from the skillet.
Stir in the non-fat Greek yogurt and lemon juice until the sauce is smooth. Return the chicken to the skillet and spoon some sauce over it.
Transfer the skillet to the preheated oven and bake the chicken for 12-15 minutes, or until cooked through.
Meanwhile, place the asparagus spears on a baking sheet, drizzle with the remaining 1 tsp olive oil, and season with salt and pepper. Roast in the oven for approximately 10 minutes until tender and slightly crispy.
Plate the chicken topped with the creamy artichoke sauce and serve alongside the roasted asparagus.