Creamy Herb 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 Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Asparagus and Quinoa

Savor the delightful balance of tender herb-infused chicken paired with roasted asparagus and a light serving of quinoa. The creamy herb sauce elevates this dish with a refreshing tang and aromatic finish, creating a satisfying meal that's both nutritious and full of flavor.

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NUTRITION

385kcal
Protein
44.6g
Fat
10.5g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

6 Asparagus Spears

2 Tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 Tbsp Fresh Herbs (Parsley & Basil)

1 Garlic Clove

1 Tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup.

  • 2

    Season the chicken breast with a pinch of salt and pepper. In a skillet over medium-high heat, add a teaspoon of olive oil and sear the chicken on each side until golden, about 2-3 minutes per side.

  • 3

    Transfer the seared chicken to the baking sheet and place in the oven. Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken bakes, trim the asparagus ends and arrange them on another baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for about 10 minutes until tender.

  • 5

    In a small bowl, mix the nonfat Greek yogurt, chopped fresh herbs, minced garlic, and lemon juice to create the creamy herb sauce.

  • 6

    Serve the baked chicken over a bed of cooked quinoa and arrange the roasted asparagus on the side. Drizzle the creamy herb sauce over the chicken for a bright and flavorful finish.

Creamy Herb 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 Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Asparagus and Quinoa

Savor the delightful balance of tender herb-infused chicken paired with roasted asparagus and a light serving of quinoa. The creamy herb sauce elevates this dish with a refreshing tang and aromatic finish, creating a satisfying meal that's both nutritious and full of flavor.

NUTRITION

385kcal
Protein
44.6g
Fat
10.5g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

6 Asparagus Spears

2 Tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 Tbsp Fresh Herbs (Parsley & Basil)

1 Garlic Clove

1 Tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup.

  • 2

    Season the chicken breast with a pinch of salt and pepper. In a skillet over medium-high heat, add a teaspoon of olive oil and sear the chicken on each side until golden, about 2-3 minutes per side.

  • 3

    Transfer the seared chicken to the baking sheet and place in the oven. Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken bakes, trim the asparagus ends and arrange them on another baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for about 10 minutes until tender.

  • 5

    In a small bowl, mix the nonfat Greek yogurt, chopped fresh herbs, minced garlic, and lemon juice to create the creamy herb sauce.

  • 6

    Serve the baked chicken over a bed of cooked quinoa and arrange the roasted asparagus on the side. Drizzle the creamy herb sauce over the chicken for a bright and flavorful finish.