Lemon Herb Pan-Seared Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

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

Lemon Herb Pan-Seared Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

Savor a delightful trio of flavors with tender lemon herb chicken paired with luxuriously creamy garlic mashed potatoes and perfectly crispy roasted asparagus. This dish brings together bright citrus notes, aromatic herbs, and a comforting side of fluffy mashed potatoes, rounded out by the fresh crunch of asparagus.

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NUTRITION

464kcal
Protein
46.8g
Fat
9.1g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 Lemon

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

150g Russet Potato

1/4 cup Skim Milk

1 Garlic Clove

2 tsp Olive Oil (divided)

1 cup Asparagus

Salt and Pepper, to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt, pepper, and half of the chopped fresh herbs. Squeeze a few drops of lemon juice over the chicken.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and pan-sear the chicken for about 5-7 minutes per side until fully cooked and golden on the outside. Once cooked, let it rest.

  • 3

    Meanwhile, peel and dice the russet potato. Boil in lightly salted water until tender, approximately 15 minutes.

  • 4

    In a small saucepan, gently heat the skim milk with the garlic clove to infuse flavor. Once the potatoes are tender, drain and mash them, adding the infused milk, remaining olive oil, and a pinch of salt and pepper. Mix until you achieve a creamy consistency.

  • 5

    Preheat your oven to 425°F (220°C). Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 10-12 minutes until lightly crisp.

  • 6

    Plate your dish by setting a scoop of creamy garlic mashed potatoes, add the pan-seared chicken on top or on the side, and arrange the crispy roasted asparagus. Garnish with a final squeeze of lemon and a sprinkle of fresh herbs.

Lemon Herb Pan-Seared Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

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

Lemon Herb Pan-Seared Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Chicken with Creamy Garlic Mashed Potatoes and Crispy Roasted Asparagus

Savor a delightful trio of flavors with tender lemon herb chicken paired with luxuriously creamy garlic mashed potatoes and perfectly crispy roasted asparagus. This dish brings together bright citrus notes, aromatic herbs, and a comforting side of fluffy mashed potatoes, rounded out by the fresh crunch of asparagus.

NUTRITION

464kcal
Protein
46.8g
Fat
9.1g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 Lemon

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

150g Russet Potato

1/4 cup Skim Milk

1 Garlic Clove

2 tsp Olive Oil (divided)

1 cup Asparagus

Salt and Pepper, to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt, pepper, and half of the chopped fresh herbs. Squeeze a few drops of lemon juice over the chicken.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat and pan-sear the chicken for about 5-7 minutes per side until fully cooked and golden on the outside. Once cooked, let it rest.

  • 3

    Meanwhile, peel and dice the russet potato. Boil in lightly salted water until tender, approximately 15 minutes.

  • 4

    In a small saucepan, gently heat the skim milk with the garlic clove to infuse flavor. Once the potatoes are tender, drain and mash them, adding the infused milk, remaining olive oil, and a pinch of salt and pepper. Mix until you achieve a creamy consistency.

  • 5

    Preheat your oven to 425°F (220°C). Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 10-12 minutes until lightly crisp.

  • 6

    Plate your dish by setting a scoop of creamy garlic mashed potatoes, add the pan-seared chicken on top or on the side, and arrange the crispy roasted asparagus. Garnish with a final squeeze of lemon and a sprinkle of fresh herbs.