Lemon Herb Roasted Chicken with Creamy Cauliflower Puree

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

Lemon Herb Roasted Chicken with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Creamy Cauliflower Puree

Savor a harmonious blend of succulent, lemon-infused roasted chicken paired with a silky, creamy cauliflower puree enriched with a hint of nonfat Greek yogurt and a drizzle of olive oil. This dish beautifully balances bright citrus notes with aromatic herbs and a velvety puree, making it a perfect satisfying meal for any time of day.

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NUTRITION

388kcal
Protein
45.5g
Fat
18.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1.5 cups Cauliflower, chopped

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1/2 medium Lemon (juice and zest)

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice and zest of half a lemon, minced garlic, fresh thyme, rosemary, a drizzle of olive oil, and a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub the herb-lemon mixture evenly over it.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.

  • 5

    Meanwhile, steam the chopped cauliflower until tender, about 8-10 minutes.

  • 6

    Transfer the steamed cauliflower to a blender and add the nonfat Greek yogurt, a splash of the olive oil, and a squeeze of lemon juice. Blend until smooth and creamy; season with salt and pepper to taste.

  • 7

    Plate the sliced roasted chicken beside a generous serving of the creamy cauliflower puree and garnish with a few extra sprigs of thyme if desired.

Lemon Herb Roasted Chicken with Creamy Cauliflower Puree

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

Lemon Herb Roasted Chicken with Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Creamy Cauliflower Puree

Savor a harmonious blend of succulent, lemon-infused roasted chicken paired with a silky, creamy cauliflower puree enriched with a hint of nonfat Greek yogurt and a drizzle of olive oil. This dish beautifully balances bright citrus notes with aromatic herbs and a velvety puree, making it a perfect satisfying meal for any time of day.

NUTRITION

388kcal
Protein
45.5g
Fat
18.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1.5 cups Cauliflower, chopped

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1/2 medium Lemon (juice and zest)

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice and zest of half a lemon, minced garlic, fresh thyme, rosemary, a drizzle of olive oil, and a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub the herb-lemon mixture evenly over it.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F. Let it rest for a few minutes, then slice.

  • 5

    Meanwhile, steam the chopped cauliflower until tender, about 8-10 minutes.

  • 6

    Transfer the steamed cauliflower to a blender and add the nonfat Greek yogurt, a splash of the olive oil, and a squeeze of lemon juice. Blend until smooth and creamy; season with salt and pepper to taste.

  • 7

    Plate the sliced roasted chicken beside a generous serving of the creamy cauliflower puree and garnish with a few extra sprigs of thyme if desired.