Creamy Lemon Herb Chicken and Rice

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

Creamy Lemon Herb Chicken and Rice

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken and Rice

Pan-seared chicken breast simmered in a velvety lemon-garlic herb sauce and served over fluffy jasmine rice with tender asparagus.

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NUTRITION

485kcal
Protein
57.3g
Fat
10.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp olive oil

0.25 cup plain Greek yogurt

1 cup asparagus spears

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried thyme.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 3

    Remove the chicken from the pan and set aside on a plate to rest. Reduce the heat to medium.

  • 4

    Add the minced garlic and trimmed asparagus spears to the same skillet. Sauté for 3-4 minutes until the asparagus is bright green and tender-crisp.

  • 5

    Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

  • 6

    Turn the heat to low and whisk in the Greek yogurt until a smooth, creamy sauce forms. Do not let the sauce boil or the yogurt may curdle.

  • 7

    Slice the rested chicken into strips. Place the warm jasmine rice in a bowl, top with the chicken and asparagus, and drizzle the creamy lemon herb sauce over the entire dish.

Creamy Lemon Herb Chicken and Rice

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

Creamy Lemon Herb Chicken and Rice

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken and Rice

Pan-seared chicken breast simmered in a velvety lemon-garlic herb sauce and served over fluffy jasmine rice with tender asparagus.

NUTRITION

485kcal
Protein
57.3g
Fat
10.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp olive oil

0.25 cup plain Greek yogurt

1 cup asparagus spears

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried thyme.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 3

    Remove the chicken from the pan and set aside on a plate to rest. Reduce the heat to medium.

  • 4

    Add the minced garlic and trimmed asparagus spears to the same skillet. Sauté for 3-4 minutes until the asparagus is bright green and tender-crisp.

  • 5

    Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

  • 6

    Turn the heat to low and whisk in the Greek yogurt until a smooth, creamy sauce forms. Do not let the sauce boil or the yogurt may curdle.

  • 7

    Slice the rested chicken into strips. Place the warm jasmine rice in a bowl, top with the chicken and asparagus, and drizzle the creamy lemon herb sauce over the entire dish.