Creamy Mushroom and Herb Chicken with Roasted Asparagus

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

Creamy Mushroom and Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom and Herb Chicken with Roasted Asparagus

Savor the succulent, herb-infused chicken smothered in a light, creamy mushroom sauce paired with crisp roasted asparagus. This dish delivers a harmonious blend of textures and flavors, balancing the rich earthiness of mushrooms with the fresh pop of roasted asparagus, all while keeping the meal clean and protein-packed.

Try 3 days free, then $12.99 / mo.

NUTRITION

303kcal
Protein
42.3g
Fat
9.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mushrooms (70g)

100g Fresh Asparagus

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Nonfat Greek Yogurt (15g)

2 tsp Olive Oil (10g total)

2 tbsp Mixed Fresh Herbs

1 Garlic Clove

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the asparagus. Drizzle half the olive oil over the asparagus, season with salt and pepper, and roast for about 12-15 minutes until tender and slightly crispy.

  • 2

    While asparagus roasts, pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until golden brown.

  • 5

    Add the mushrooms to the skillet with the chicken and sauté until they soften, about 3 minutes.

  • 6

    Mix the almond milk and Greek yogurt together and pour into the skillet. Allow the creamy mixture to warm and slightly thicken, making sure the chicken is cooked through (internal temperature should reach 165°F). If necessary, cover the skillet for a couple of minutes to ensure even cooking.

  • 7

    Once the chicken is fully cooked and the sauce has thickened a bit, remove from heat.

  • 8

    Plate the chicken with a generous spoonful of the creamy mushroom sauce and serve alongside the roasted asparagus. Garnish with additional fresh herbs if desired.

Creamy Mushroom and Herb Chicken with Roasted Asparagus

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

Creamy Mushroom and Herb Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom and Herb Chicken with Roasted Asparagus

Savor the succulent, herb-infused chicken smothered in a light, creamy mushroom sauce paired with crisp roasted asparagus. This dish delivers a harmonious blend of textures and flavors, balancing the rich earthiness of mushrooms with the fresh pop of roasted asparagus, all while keeping the meal clean and protein-packed.

NUTRITION

303kcal
Protein
42.3g
Fat
9.7g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mushrooms (70g)

100g Fresh Asparagus

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Nonfat Greek Yogurt (15g)

2 tsp Olive Oil (10g total)

2 tbsp Mixed Fresh Herbs

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the asparagus. Drizzle half the olive oil over the asparagus, season with salt and pepper, and roast for about 12-15 minutes until tender and slightly crispy.

  • 2

    While asparagus roasts, pat the chicken breast dry and season with salt, pepper, and chopped fresh herbs.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the chicken breast to the skillet and sear for 3-4 minutes on each side until golden brown.

  • 5

    Add the mushrooms to the skillet with the chicken and sauté until they soften, about 3 minutes.

  • 6

    Mix the almond milk and Greek yogurt together and pour into the skillet. Allow the creamy mixture to warm and slightly thicken, making sure the chicken is cooked through (internal temperature should reach 165°F). If necessary, cover the skillet for a couple of minutes to ensure even cooking.

  • 7

    Once the chicken is fully cooked and the sauce has thickened a bit, remove from heat.

  • 8

    Plate the chicken with a generous spoonful of the creamy mushroom sauce and serve alongside the roasted asparagus. Garnish with additional fresh herbs if desired.