Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

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

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a harmonious blend of tender chicken breast drizzled with a light, creamy lemon herb sauce, paired with roasted asparagus and fluffy quinoa. Each bite delivers a balanced mix of zesty freshness, hearty protein, and satisfying textures, making it a delightful meal for those seeking nutritious flavor.

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NUTRITION

357kcal
Protein
38.9g
Fat
9.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Juice of 1/2 Lemon

2 tbsp Fresh Herbs (thyme, basil, garlic)

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus with olive oil, salt, and pepper, and arrange them in a single layer on the baking sheet.

  • 3

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crisp.

  • 4

    Season the chicken breast with salt, pepper, and chopped herbs. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden.

  • 5

    Transfer the chicken to the oven and bake for an additional 10 minutes or until fully cooked.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and remaining chopped herbs to create a light, creamy sauce.

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    Plate the chicken, drizzle the lemon herb sauce over it, and serve with roasted asparagus and quinoa on the side.

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

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

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Asparagus and Quinoa

Savor a harmonious blend of tender chicken breast drizzled with a light, creamy lemon herb sauce, paired with roasted asparagus and fluffy quinoa. Each bite delivers a balanced mix of zesty freshness, hearty protein, and satisfying textures, making it a delightful meal for those seeking nutritious flavor.

NUTRITION

357kcal
Protein
38.9g
Fat
9.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

6 spears Asparagus

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Juice of 1/2 Lemon

2 tbsp Fresh Herbs (thyme, basil, garlic)

PREPARATION

  • 1

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

  • 2

    Toss the asparagus with olive oil, salt, and pepper, and arrange them in a single layer on the baking sheet.

  • 3

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crisp.

  • 4

    Season the chicken breast with salt, pepper, and chopped herbs. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden.

  • 5

    Transfer the chicken to the oven and bake for an additional 10 minutes or until fully cooked.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and remaining chopped herbs to create a light, creamy sauce.

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    Plate the chicken, drizzle the lemon herb sauce over it, and serve with roasted asparagus and quinoa on the side.