Creamy Lemon-Herb Roasted Chicken with Fresh Raspberry Greens

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

Creamy Lemon-Herb Roasted Chicken with Fresh Raspberry Greens

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Roasted Chicken with Fresh Raspberry Greens

Enjoy a beautifully balanced dish featuring tender roasted chicken breast with a luscious, tangy lemon-herb cream sauce, paired with a vibrant mix of fresh raspberry greens. This dish melds savory and bright flavors in every bite, perfect for a satisfying lunch or dinner.

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NUTRITION

332kcal
Protein
42.1g
Fat
13.4g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Nonfat Greek Yogurt (60g)

2 tsp Extra Virgin Olive Oil (9g total)

1 tbsp Lemon Juice (15g)

1/4 cup Fresh Raspberries (31g)

1 cup Baby Arugula (20g)

1/2 tsp Garlic Powder

1/2 tsp Dried Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, garlic powder, and dried mixed herbs on both sides.

  • 3

    Place the seasoned chicken in a baking dish and drizzle with 1 teaspoon of olive oil. Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 4

    While the chicken is roasting, prepare the creamy lemon-herb sauce by mixing the nonfat Greek yogurt, lemon juice, and the remaining teaspoon of olive oil. Adjust salt and pepper to taste.

  • 5

    Prepare the fresh raspberry greens by gently tossing the baby arugula with raspberries in a bowl.

  • 6

    Once the chicken is done, slice it and plate with a generous drizzle of the lemon-herb cream sauce and a side of the fresh raspberry greens.

  • 7

    Serve immediately and enjoy the bright, fresh flavors of this balanced meal.

Creamy Lemon-Herb Roasted Chicken with Fresh Raspberry Greens

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

Creamy Lemon-Herb Roasted Chicken with Fresh Raspberry Greens

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Roasted Chicken with Fresh Raspberry Greens

Enjoy a beautifully balanced dish featuring tender roasted chicken breast with a luscious, tangy lemon-herb cream sauce, paired with a vibrant mix of fresh raspberry greens. This dish melds savory and bright flavors in every bite, perfect for a satisfying lunch or dinner.

NUTRITION

332kcal
Protein
42.1g
Fat
13.4g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/4 cup Nonfat Greek Yogurt (60g)

2 tsp Extra Virgin Olive Oil (9g total)

1 tbsp Lemon Juice (15g)

1/4 cup Fresh Raspberries (31g)

1 cup Baby Arugula (20g)

1/2 tsp Garlic Powder

1/2 tsp Dried Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, garlic powder, and dried mixed herbs on both sides.

  • 3

    Place the seasoned chicken in a baking dish and drizzle with 1 teaspoon of olive oil. Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 4

    While the chicken is roasting, prepare the creamy lemon-herb sauce by mixing the nonfat Greek yogurt, lemon juice, and the remaining teaspoon of olive oil. Adjust salt and pepper to taste.

  • 5

    Prepare the fresh raspberry greens by gently tossing the baby arugula with raspberries in a bowl.

  • 6

    Once the chicken is done, slice it and plate with a generous drizzle of the lemon-herb cream sauce and a side of the fresh raspberry greens.

  • 7

    Serve immediately and enjoy the bright, fresh flavors of this balanced meal.