YOUR SOLIN GENERATED RECIPE
Creamy Lemon Herb Chicken with Roasted Asparagus
Savor tender, juicy chicken breast smothered in a light, creamy lemon herb sauce paired with perfectly roasted asparagus spears. This dish delivers a bright, zesty flavor profile with a satisfying creamy finish that complements the natural sweetness of roasted asparagus, making it a wholesome and delightful meal.
INGREDIENTS
8 oz Chicken Breast
1 cup Asparagus
3 tbsp Low-Fat Greek Yogurt
1 tbsp Olive Oil
1 tbsp Fresh Lemon Juice
1 clove Garlic
Pinch of Mixed Fresh Herbs (Thyme, Dill, Parsley)
PREPARATION
Preheat the oven to 425°F.
Place the asparagus on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for about 12-15 minutes until tender and slightly crispy.
While the asparagus roasts, pat the chicken breast dry. Season both sides with salt, pepper, and a light sprinkle of your mixed fresh herbs.
Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 2-3 minutes on each side until golden brown.
Reduce the heat to medium-low and add finely minced garlic to the skillet. Cook for an additional 1 minute until fragrant.
In a small bowl, whisk together the low-fat Greek yogurt and fresh lemon juice. Pour this mixture over the chicken, allowing it to warm through, and let the flavors meld for 2-3 minutes.
Once the chicken is fully cooked and the sauce is slightly thickened, remove from heat.
Plate the chicken alongside the roasted asparagus. Garnish with a pinch of fresh herbs and an extra splash of lemon juice if desired. Serve warm.