Pan-Seared Lemon Garlic Herb Chicken Breast with Crispy Roasted Asparagus and Creamy Cauliflower Mash

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

Pan-Seared Lemon Garlic Herb Chicken Breast with Crispy Roasted Asparagus and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Garlic Herb Chicken Breast with Crispy Roasted Asparagus and Creamy Cauliflower Mash

Savor the delightful flavors of tender pan-seared chicken breast enveloped in a zesty lemon garlic herb sauce, paired with crispy roasted asparagus and a luxuriously creamy cauliflower mash enhanced with a touch of Greek yogurt. This balanced dish brings a harmony of textures and bright, fresh flavors that will leave your taste buds satisfied while providing a protein-packed meal.

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NUTRITION

328kcal
Protein
46.6g
Fat
8.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1 cup Cauliflower

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon (juice)

2 cloves Garlic, minced

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus and prepare a small pot for the cauliflower mash.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. In a skillet, heat the olive oil over medium-high heat.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until it develops a golden crust. Add the minced garlic during the last minute of searing to infuse the oil.

  • 4

    Squeeze half a lemon over the chicken and sprinkle the remaining herbs. Once seared, lower the heat to medium and cover the pan briefly to allow the chicken to reach an internal temperature of 165°F.

  • 5

    Meanwhile, toss the asparagus with a pinch of salt and a drizzle of olive oil (if desired) on a baking sheet. Roast in the preheated oven for 10-12 minutes until the tips are crispy.

  • 6

    For the cauliflower mash, steam the cauliflower florets until tender, about 8-10 minutes. Transfer to a bowl and blend with Greek yogurt, a squeeze of lemon, salt, and pepper until smooth and creamy.

  • 7

    Plate the chicken breast alongside a serving of crispy roasted asparagus and a generous scoop of creamy cauliflower mash. Enjoy your balanced, flavorful meal.

Pan-Seared Lemon Garlic Herb Chicken Breast with Crispy Roasted Asparagus and Creamy Cauliflower Mash

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

Pan-Seared Lemon Garlic Herb Chicken Breast with Crispy Roasted Asparagus and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Garlic Herb Chicken Breast with Crispy Roasted Asparagus and Creamy Cauliflower Mash

Savor the delightful flavors of tender pan-seared chicken breast enveloped in a zesty lemon garlic herb sauce, paired with crispy roasted asparagus and a luxuriously creamy cauliflower mash enhanced with a touch of Greek yogurt. This balanced dish brings a harmony of textures and bright, fresh flavors that will leave your taste buds satisfied while providing a protein-packed meal.

NUTRITION

328kcal
Protein
46.6g
Fat
8.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Asparagus

1 cup Cauliflower

1/4 cup Plain Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon (juice)

2 cloves Garlic, minced

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus and prepare a small pot for the cauliflower mash.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. In a skillet, heat the olive oil over medium-high heat.

  • 3

    Sear the chicken breast for about 4-5 minutes on each side until it develops a golden crust. Add the minced garlic during the last minute of searing to infuse the oil.

  • 4

    Squeeze half a lemon over the chicken and sprinkle the remaining herbs. Once seared, lower the heat to medium and cover the pan briefly to allow the chicken to reach an internal temperature of 165°F.

  • 5

    Meanwhile, toss the asparagus with a pinch of salt and a drizzle of olive oil (if desired) on a baking sheet. Roast in the preheated oven for 10-12 minutes until the tips are crispy.

  • 6

    For the cauliflower mash, steam the cauliflower florets until tender, about 8-10 minutes. Transfer to a bowl and blend with Greek yogurt, a squeeze of lemon, salt, and pepper until smooth and creamy.

  • 7

    Plate the chicken breast alongside a serving of crispy roasted asparagus and a generous scoop of creamy cauliflower mash. Enjoy your balanced, flavorful meal.