Pan-Seared Chicken with Creamy Garlic Sauce and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Garlic Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Garlic Sauce and Roasted Asparagus

Savor tender pan-seared chicken breast smothered in a light, creamy garlic sauce paired beautifully with roasted asparagus spears. This dish offers balanced flavors with a hint of lemon and a rich, velvety sauce accented by Greek yogurt and a touch of butter, making it a delightful yet healthy choice for dinner.

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NUTRITION

361kcal
Protein
42.5g
Fat
12.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

1 cup Asparagus (134 g)

1 tsp Olive Oil (4.5 g)

2 cloves Garlic (6 g)

1/3 cup Non-Fat Greek Yogurt (80 g)

1 tsp Unsalted Butter (5 g)

1 tbsp Lemon Juice (15 g)

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Season the chicken breast generously with salt and pepper on both sides.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 4

    While the chicken cooks, trim the asparagus and place them on the prepared baking sheet. Drizzle lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired. Roast in the preheated oven for 10-12 minutes until tender.

  • 5

    In the same skillet after searing the chicken, reduce heat to low and add minced garlic. Sauté for about 30 seconds until fragrant, then add unsalted butter and allow it to melt.

  • 6

    Stir in the non-fat Greek yogurt and lemon juice to create a creamy garlic sauce. Allow it to warm gently without boiling, stirring continuously until well combined.

  • 7

    Plate the chicken breast and drizzle with the creamy garlic sauce. Serve alongside the roasted asparagus.

Pan-Seared Chicken with Creamy Garlic Sauce and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Garlic Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Garlic Sauce and Roasted Asparagus

Savor tender pan-seared chicken breast smothered in a light, creamy garlic sauce paired beautifully with roasted asparagus spears. This dish offers balanced flavors with a hint of lemon and a rich, velvety sauce accented by Greek yogurt and a touch of butter, making it a delightful yet healthy choice for dinner.

NUTRITION

361kcal
Protein
42.5g
Fat
12.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

1 cup Asparagus (134 g)

1 tsp Olive Oil (4.5 g)

2 cloves Garlic (6 g)

1/3 cup Non-Fat Greek Yogurt (80 g)

1 tsp Unsalted Butter (5 g)

1 tbsp Lemon Juice (15 g)

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Season the chicken breast generously with salt and pepper on both sides.

  • 3

    Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until golden brown and cooked through.

  • 4

    While the chicken cooks, trim the asparagus and place them on the prepared baking sheet. Drizzle lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired. Roast in the preheated oven for 10-12 minutes until tender.

  • 5

    In the same skillet after searing the chicken, reduce heat to low and add minced garlic. Sauté for about 30 seconds until fragrant, then add unsalted butter and allow it to melt.

  • 6

    Stir in the non-fat Greek yogurt and lemon juice to create a creamy garlic sauce. Allow it to warm gently without boiling, stirring continuously until well combined.

  • 7

    Plate the chicken breast and drizzle with the creamy garlic sauce. Serve alongside the roasted asparagus.