Crispy Pan-Seared Chicken with Creamy Leek Sauce and Roasted Asparagus

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

Crispy Pan-Seared Chicken with Creamy Leek Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Creamy Leek Sauce and Roasted Asparagus

Enjoy a beautifully balanced dish featuring golden, crispy pan-seared chicken breast paired with a luscious, creamy leek sauce and finished with roasted, tender asparagus. This plate offers a satisfying blend of textures and delightful flavors, perfect for a wholesome dinner.

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NUTRITION

335kcal
Protein
37.2g
Fat
12.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Leek

2 tbsp Light Cream

1 tsp Olive Oil

1 cup Asparagus

1 clove Garlic

1/4 cup Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 2

    Pat the chicken breast dry and season it lightly with salt and pepper. In a skillet over medium-high heat, sear the chicken for 4-5 minutes on each side until a golden, crispy crust forms and the internal temperature reaches 165°F. Remove the chicken from the skillet and let rest.

  • 3

    Thinly slice the leek and mince the garlic. In the same skillet, reduce the heat to medium and add the sliced leek and garlic. Sauté until softened, about 3-4 minutes.

  • 4

    Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Allow the broth to reduce slightly, then stir in the light cream. Let the sauce simmer for 2 minutes to thicken slightly.

  • 5

    Place the seared chicken on a plate, spoon the creamy leek sauce over it, and serve alongside the roasted asparagus. Enjoy your savory, balanced meal!

Crispy Pan-Seared Chicken with Creamy Leek Sauce and Roasted Asparagus

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

Crispy Pan-Seared Chicken with Creamy Leek Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken with Creamy Leek Sauce and Roasted Asparagus

Enjoy a beautifully balanced dish featuring golden, crispy pan-seared chicken breast paired with a luscious, creamy leek sauce and finished with roasted, tender asparagus. This plate offers a satisfying blend of textures and delightful flavors, perfect for a wholesome dinner.

NUTRITION

335kcal
Protein
37.2g
Fat
12.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Leek

2 tbsp Light Cream

1 tsp Olive Oil

1 cup Asparagus

1 clove Garlic

1/4 cup Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 2

    Pat the chicken breast dry and season it lightly with salt and pepper. In a skillet over medium-high heat, sear the chicken for 4-5 minutes on each side until a golden, crispy crust forms and the internal temperature reaches 165°F. Remove the chicken from the skillet and let rest.

  • 3

    Thinly slice the leek and mince the garlic. In the same skillet, reduce the heat to medium and add the sliced leek and garlic. Sauté until softened, about 3-4 minutes.

  • 4

    Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Allow the broth to reduce slightly, then stir in the light cream. Let the sauce simmer for 2 minutes to thicken slightly.

  • 5

    Place the seared chicken on a plate, spoon the creamy leek sauce over it, and serve alongside the roasted asparagus. Enjoy your savory, balanced meal!