Lemon Herb Chicken with Creamy Coconut Rice and Peas and Roasted Asparagus

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

Lemon Herb Chicken with Creamy Coconut Rice and Peas and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Creamy Coconut Rice and Peas and Roasted Asparagus

Savor a vibrant plate featuring tender lemon herb chicken partnered with luxuriously creamy coconut rice mixed with sweet green peas, complemented by perfectly roasted asparagus. Each bite bursts with zesty lemon, savory herbs, and a hint of tropical coconut, making this meal both nourishing and delicious.

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NUTRITION

420kcal
Protein
44.8g
Fat
12.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup cooked Jasmine Rice

2 tablespoons Reduced-Fat Coconut Milk

1/4 cup frozen Green Peas

~5 spears Asparagus (approx. 100g)

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 clove Garlic

2 tablespoons Fresh Herbs (Parsley and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs to create a zesty marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Let it sit for at least 15 minutes.

  • 4

    While marinating, prepare the rice. In a small saucepan, warm the cooked jasmine rice with the reduced-fat coconut milk over low heat until creamy. Stir in the frozen peas and let the heat melt them into the dish.

  • 5

    Meanwhile, arrange the asparagus spears on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 10-12 minutes until tender and slightly crispy.

  • 6

    Heat a skillet over medium-high heat and sear the marinated chicken breast for 5-6 minutes per side, or until thoroughly cooked and internal temperature reaches 165°F.

  • 7

    Plate a serving of creamy coconut rice with peas, add the seared lemon herb chicken on top or alongside, and finish with a side of roasted asparagus.

  • 8

    Serve immediately and enjoy the blend of lemony, herby, and tropical flavors.

Lemon Herb Chicken with Creamy Coconut Rice and Peas and Roasted Asparagus

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

Lemon Herb Chicken with Creamy Coconut Rice and Peas and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Creamy Coconut Rice and Peas and Roasted Asparagus

Savor a vibrant plate featuring tender lemon herb chicken partnered with luxuriously creamy coconut rice mixed with sweet green peas, complemented by perfectly roasted asparagus. Each bite bursts with zesty lemon, savory herbs, and a hint of tropical coconut, making this meal both nourishing and delicious.

NUTRITION

420kcal
Protein
44.8g
Fat
12.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup cooked Jasmine Rice

2 tablespoons Reduced-Fat Coconut Milk

1/4 cup frozen Green Peas

~5 spears Asparagus (approx. 100g)

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 clove Garlic

2 tablespoons Fresh Herbs (Parsley and Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs to create a zesty marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Let it sit for at least 15 minutes.

  • 4

    While marinating, prepare the rice. In a small saucepan, warm the cooked jasmine rice with the reduced-fat coconut milk over low heat until creamy. Stir in the frozen peas and let the heat melt them into the dish.

  • 5

    Meanwhile, arrange the asparagus spears on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 10-12 minutes until tender and slightly crispy.

  • 6

    Heat a skillet over medium-high heat and sear the marinated chicken breast for 5-6 minutes per side, or until thoroughly cooked and internal temperature reaches 165°F.

  • 7

    Plate a serving of creamy coconut rice with peas, add the seared lemon herb chicken on top or alongside, and finish with a side of roasted asparagus.

  • 8

    Serve immediately and enjoy the blend of lemony, herby, and tropical flavors.