YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Garlic Chicken Pasta with Roasted Asparagus
Enjoy a vibrant and satisfying dish featuring tender lemon-garlic chicken, perfectly al dente whole wheat pasta, and crisp roasted asparagus all brought together with a light creamy Greek yogurt sauce enriched with fresh lemon zest and garlic. This meal is a harmonious balance of tangy, savory, and bright flavors that will delight your tastebuds while fitting neatly within your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta
1 cup Asparagus
1/2 cup Cherry Tomatoes
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
2 cloves Garlic
Lemon Juice & Zest (from 1 lemon)
Salt & Pepper
PREPARATION
Preheat the oven to 400°F. Trim the asparagus spears and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 12 minutes until tender.
While the asparagus is roasting, bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Season the chicken breast with salt, pepper, and a little lemon zest. In a skillet over medium heat, add a splash of olive oil and sear the chicken for about 5-6 minutes per side until fully cooked through. Remove from heat and slice into strips.
In the same skillet, add minced garlic and sauté briefly until fragrant. Add the cherry tomatoes and let them soften for 1-2 minutes.
Lower the heat and stir in the nonfat Greek yogurt and lemon juice, creating a light creamy sauce. Toss in the cooked pasta, coating it evenly with the sauce.
Gently fold in the sliced chicken and roasted asparagus. Adjust seasoning with salt, pepper, and extra lemon zest if desired before serving.