Creamy Lemon Chicken Pasta with Roasted Asparagus

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

Creamy Lemon Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Chicken Pasta with Roasted Asparagus

A delightful dish featuring tender, seared chicken, al dente whole wheat pasta smothered in a zesty, creamy lemon sauce, and perfectly roasted asparagus. This balanced meal is light yet satisfying, making it an ideal choice for any meal of the day.

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NUTRITION

392kcal
Protein
39.3g
Fat
8.6g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup dry Whole Wheat Pasta

1 cup Asparagus

2 tbsp Non-Fat Greek Yogurt

Juice of 1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Trim the asparagus and toss with half the olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 12-15 minutes until tender.

  • 2

    While the asparagus roasts, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes per side until fully cooked and golden. Once cooked, slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and stir in the non-fat Greek yogurt and freshly squeezed lemon juice to create the creamy lemon sauce.

  • 5

    Toss the cooked pasta in the skillet with the sauce until well coated. Plate the pasta, top with chicken slices, and serve with roasted asparagus on the side.

Creamy Lemon Chicken Pasta with Roasted Asparagus

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

Creamy Lemon Chicken Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Chicken Pasta with Roasted Asparagus

A delightful dish featuring tender, seared chicken, al dente whole wheat pasta smothered in a zesty, creamy lemon sauce, and perfectly roasted asparagus. This balanced meal is light yet satisfying, making it an ideal choice for any meal of the day.

NUTRITION

392kcal
Protein
39.3g
Fat
8.6g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup dry Whole Wheat Pasta

1 cup Asparagus

2 tbsp Non-Fat Greek Yogurt

Juice of 1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Trim the asparagus and toss with half the olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 12-15 minutes until tender.

  • 2

    While the asparagus roasts, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes per side until fully cooked and golden. Once cooked, slice into strips.

  • 4

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and stir in the non-fat Greek yogurt and freshly squeezed lemon juice to create the creamy lemon sauce.

  • 5

    Toss the cooked pasta in the skillet with the sauce until well coated. Plate the pasta, top with chicken slices, and serve with roasted asparagus on the side.