Creamy Lemon Herb Chicken 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 Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

A vibrant, one-plate dinner featuring tender lemon herb chicken tossed with whole wheat pasta in a light, creamy Greek yogurt sauce, complemented by perfectly roasted asparagus. Each bite delivers a burst of citrus and herb flavors, creating a harmonious blend that's both satisfying and invigorating.

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NUTRITION

428kcal
Protein
38.4g
Fat
7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

5 Asparagus Spears

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Mixed Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus spears with half the olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for about 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus is roasting, cook the whole wheat pasta according to package instructions; drain and set aside.

  • 4

    Season the chicken breast with salt, pepper, and half of the chopped herbs. In a skillet over medium heat, drizzle the remaining olive oil and cook the chicken for about 5-6 minutes per side or until fully cooked. Once done, slice the chicken into strips.

  • 5

    In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and remaining herbs to create a light, creamy sauce.

  • 6

    Toss the cooked pasta with the creamy sauce, then gently mix in the chicken slices.

  • 7

    Plate the pasta and chicken mixture, and serve with the roasted asparagus on the side. Enjoy the fresh, zesty flavors!

Creamy Lemon Herb Chicken 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 Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Pasta with Roasted Asparagus

A vibrant, one-plate dinner featuring tender lemon herb chicken tossed with whole wheat pasta in a light, creamy Greek yogurt sauce, complemented by perfectly roasted asparagus. Each bite delivers a burst of citrus and herb flavors, creating a harmonious blend that's both satisfying and invigorating.

NUTRITION

428kcal
Protein
38.4g
Fat
7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

5 Asparagus Spears

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Mixed Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus spears with half the olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for about 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus is roasting, cook the whole wheat pasta according to package instructions; drain and set aside.

  • 4

    Season the chicken breast with salt, pepper, and half of the chopped herbs. In a skillet over medium heat, drizzle the remaining olive oil and cook the chicken for about 5-6 minutes per side or until fully cooked. Once done, slice the chicken into strips.

  • 5

    In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and remaining herbs to create a light, creamy sauce.

  • 6

    Toss the cooked pasta with the creamy sauce, then gently mix in the chicken slices.

  • 7

    Plate the pasta and chicken mixture, and serve with the roasted asparagus on the side. Enjoy the fresh, zesty flavors!