YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Lemon Garlic Pasta and Roasted Asparagus
Enjoy a delightful fusion of flavors with tender pan-seared chicken breast paired with a light and creamy lemon garlic pasta, complemented by crisp roasted asparagus. This dish features a balanced medley of protein, whole grains, and fresh vegetables for a satisfying and wholesome meal.
INGREDIENTS
3 ounces Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 cup Asparagus
2 tbsp Greek Yogurt
1 tsp Olive Oil
1/2 Lemon
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the asparagus.
Season the chicken breast with salt and pepper. In a skillet, heat a small amount of olive oil over medium-high heat and sear the chicken for about 5-6 minutes per side until cooked through. Remove the chicken and let it rest.
Meanwhile, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Place asparagus on a baking sheet, drizzle with a tiny bit of olive oil, and season with salt and pepper. Roast in the preheated oven for about 10-12 minutes until tender and slightly crisp.
In the same skillet used for the chicken (by lowering the heat to medium), add the minced garlic and sauté for about 30 seconds until fragrant. Squeeze in the juice of half a lemon.
Reduce the heat to low and stir in Greek yogurt to create a light creamy sauce. Mix well, then toss in the cooked pasta to coat evenly.
Slice the chicken breast and serve it on top of the creamy lemon garlic pasta with a side of roasted asparagus. Enjoy your balanced meal!