Creamy Herb Chicken with Roasted Asparagus

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

Creamy Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Asparagus

Savor tender herb-infused chicken paired with crisp, roasted asparagus, all tossed in a light, creamy Greek yogurt sauce. Perfectly balanced in flavor and nutrition, this dish brings a delightful twist to a comforting classic with a fresh burst of garden herbs.

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NUTRITION

295kcal
Protein
46.3g
Fat
8.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/4 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and toss with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    While asparagus roasts, season the chicken breast with salt, pepper, and chopped mixed herbs.

  • 4

    Heat a skillet over medium heat and add 1 teaspoon olive oil. Add the chicken breast and cook for about 5-6 minutes per side, or until fully cooked and lightly browned. Add a minced garlic clove during the last minute of cooking.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce around the chicken. Allow to warm through for a minute, but do not boil to avoid curdling.

  • 6

    Plate the chicken with a side of roasted asparagus and drizzle any extra creamy herb sauce from the pan over the top.

  • 7

    Garnish with additional fresh herbs if desired and serve immediately.

Creamy Herb Chicken with Roasted Asparagus

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

Creamy Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Asparagus

Savor tender herb-infused chicken paired with crisp, roasted asparagus, all tossed in a light, creamy Greek yogurt sauce. Perfectly balanced in flavor and nutrition, this dish brings a delightful twist to a comforting classic with a fresh burst of garden herbs.

NUTRITION

295kcal
Protein
46.3g
Fat
8.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1/4 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and toss with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 3

    While asparagus roasts, season the chicken breast with salt, pepper, and chopped mixed herbs.

  • 4

    Heat a skillet over medium heat and add 1 teaspoon olive oil. Add the chicken breast and cook for about 5-6 minutes per side, or until fully cooked and lightly browned. Add a minced garlic clove during the last minute of cooking.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt to create a light, creamy sauce around the chicken. Allow to warm through for a minute, but do not boil to avoid curdling.

  • 6

    Plate the chicken with a side of roasted asparagus and drizzle any extra creamy herb sauce from the pan over the top.

  • 7

    Garnish with additional fresh herbs if desired and serve immediately.