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

Savor a delightful plate featuring tender, herb-marinated chicken tossed with whole wheat pasta, coated in a vibrant, creamy lemon sauce enriched with Greek yogurt and fresh herbs, paired with perfectly roasted asparagus for a finish that's both crisp and flavorful.

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NUTRITION

416kcal
Protein
39.0g
Fat
7.5g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/2 Lemon

2 tablespoons Fresh Mixed Herbs

1 clove Garlic

5 spears Asparagus

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F for roasting asparagus.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped herbs. In a skillet, heat olive oil over medium heat and add minced garlic. Sear the chicken for 3-4 minutes on each side until golden, then finish cooking it through by lowering the heat or covering the pan.

  • 3

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

  • 4

    For the sauce, in a small bowl combine nonfat Greek yogurt, zest and juice from half a lemon, and the remaining chopped herbs. Stir well to create a creamy dressing.

  • 5

    Toss the cooked pasta with the creamy lemon herb sauce and slice the chicken breast into strips before mixing it in.

  • 6

    Trim the woody ends of the asparagus, drizzle lightly with olive oil, sprinkle with salt and pepper, and roast in the preheated oven for about 8-10 minutes until tender and slightly crispy.

  • 7

    Plate the pasta and chicken mixture alongside the roasted asparagus. Serve immediately.

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

Savor a delightful plate featuring tender, herb-marinated chicken tossed with whole wheat pasta, coated in a vibrant, creamy lemon sauce enriched with Greek yogurt and fresh herbs, paired with perfectly roasted asparagus for a finish that's both crisp and flavorful.

NUTRITION

416kcal
Protein
39.0g
Fat
7.5g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/2 Lemon

2 tablespoons Fresh Mixed Herbs

1 clove Garlic

5 spears Asparagus

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F for roasting asparagus.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped herbs. In a skillet, heat olive oil over medium heat and add minced garlic. Sear the chicken for 3-4 minutes on each side until golden, then finish cooking it through by lowering the heat or covering the pan.

  • 3

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

  • 4

    For the sauce, in a small bowl combine nonfat Greek yogurt, zest and juice from half a lemon, and the remaining chopped herbs. Stir well to create a creamy dressing.

  • 5

    Toss the cooked pasta with the creamy lemon herb sauce and slice the chicken breast into strips before mixing it in.

  • 6

    Trim the woody ends of the asparagus, drizzle lightly with olive oil, sprinkle with salt and pepper, and roast in the preheated oven for about 8-10 minutes until tender and slightly crispy.

  • 7

    Plate the pasta and chicken mixture alongside the roasted asparagus. Serve immediately.