Crispy Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

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

Crispy Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

Savor a vibrant plate featuring crispy lemon herb chicken paired with velvety garlic-infused mashed potatoes and a side of perfectly roasted asparagus. A delightful harmony of zesty brightness, savory herbs, and comforting creaminess makes this meal a satisfying, wholesome pick whether for breakfast, lunch, or dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

454kcal
Protein
50.7g
Fat
8.9g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

2 cloves Garlic

1 medium Russet Potato

2 tbsp Nonfat Greek Yogurt

6 spears Asparagus

2 tsp Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken breast and season with salt, pepper, half of the minced garlic, chopped fresh herbs, and a squeeze of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden, then transfer to the oven to finish cooking for 10-12 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, peel and dice the russet potato. Boil in salted water until tender, about 15 minutes. Drain and mash with the remaining garlic, a squeeze of lemon juice, nonfat Greek yogurt, salt, and pepper until smooth and creamy.

  • 5

    Trim the asparagus ends and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10 minutes until tender and slightly crispy.

  • 6

    Plate the seared chicken alongside a generous serving of creamy garlic mashed potatoes and roasted asparagus. Garnish with a lemon wedge and a sprinkle of fresh herbs.

Crispy Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

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

Crispy Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

Savor a vibrant plate featuring crispy lemon herb chicken paired with velvety garlic-infused mashed potatoes and a side of perfectly roasted asparagus. A delightful harmony of zesty brightness, savory herbs, and comforting creaminess makes this meal a satisfying, wholesome pick whether for breakfast, lunch, or dinner.

NUTRITION

454kcal
Protein
50.7g
Fat
8.9g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

2 cloves Garlic

1 medium Russet Potato

2 tbsp Nonfat Greek Yogurt

6 spears Asparagus

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken breast and season with salt, pepper, half of the minced garlic, chopped fresh herbs, and a squeeze of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the chicken breast for about 2-3 minutes per side until golden, then transfer to the oven to finish cooking for 10-12 minutes until the internal temperature reaches 165°F.

  • 4

    Meanwhile, peel and dice the russet potato. Boil in salted water until tender, about 15 minutes. Drain and mash with the remaining garlic, a squeeze of lemon juice, nonfat Greek yogurt, salt, and pepper until smooth and creamy.

  • 5

    Trim the asparagus ends and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10 minutes until tender and slightly crispy.

  • 6

    Plate the seared chicken alongside a generous serving of creamy garlic mashed potatoes and roasted asparagus. Garnish with a lemon wedge and a sprinkle of fresh herbs.