YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken with Roasted Asparagus and Fresh Raspberry Vinaigrette
Enjoy a vibrant dish featuring tender chicken breast enveloped in a tangy, creamy lemon garlic sauce. This dish is paired with perfectly roasted asparagus and finished with a refreshing raspberry vinaigrette that adds a burst of fruity brightness to each bite.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Low-Fat Greek Yogurt
1 tbsp Fresh Lemon Juice
1 clove Garlic
1 cup Fresh Asparagus
1/4 cup Fresh Raspberries
2 tsp Olive Oil for asparagus
1 tsp Olive Oil for chicken
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, and a drizzle of olive oil. Season with salt and pepper.
Place the chicken breast on a lightly greased baking sheet. Rub the creamy lemon garlic mixture evenly over the chicken.
On another baking tray, toss the asparagus with olive oil, salt, and pepper.
Place both trays in the oven. Roast the asparagus for 12-15 minutes until tender and slightly crispy, and bake the chicken for 20-25 minutes until fully cooked and lightly browned.
While the chicken is baking, blend the fresh raspberries with a tiny pinch of salt and a splash of water or additional lemon juice to form a fresh vinaigrette.
Once cooked, plate the chicken alongside the roasted asparagus and drizzle the raspberry vinaigrette over the asparagus or serve on the side for dipping.