YOUR SOLIN GENERATED RECIPE
Creamy Chicken with Fresh Raspberry Relish and Roasted Asparagus
Enjoy a vibrant and healthy dish featuring tender, juicy chicken breast enveloped in a light, creamy sauce, balanced by a refreshing raspberry relish and perfectly roasted asparagus spears. Ideal for a nutritious dinner that delivers on both flavor and macro balance.
INGREDIENTS
5 ounces Chicken Breast (approx. 140g)
1/4 cup Plain Nonfat Greek Yogurt (approx. 61g)
1/2 cup Fresh Raspberries (approx. 62g)
6 asparagus spears (approx. 90g)
1 teaspoon Olive Oil (approx. 4.5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat and lightly sear the chicken for 2-3 minutes per side until golden; this helps lock in the juices.
Transfer the chicken to a baking sheet and finish cooking in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, toss the asparagus spears with olive oil, salt, and pepper. Spread them out evenly on another baking sheet.
Roast the asparagus in the oven for about 8-10 minutes until tender and slightly caramelized.
In a small bowl, mix the Greek yogurt with a pinch of salt and pepper. Set aside.
For the raspberry relish, gently mash the fresh raspberries in a separate bowl; you can leave some whole for texture.
To assemble, plate the roasted chicken and drizzle the creamy Greek yogurt sauce on top. Spoon the fresh raspberry relish alongside and add the roasted asparagus as a vibrant side.
Serve immediately and savor this balanced, flavorful meal.