Seared Chicken with Creamy Greek Yogurt Pasta

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

Seared Chicken with Creamy Greek Yogurt Pasta

YOUR SOLIN GENERATED RECIPE

Seared Chicken with Creamy Greek Yogurt Pasta

Pan-seared chicken breast served over whole wheat pasta in a tangy, garlic-infused Greek yogurt sauce with wilted spinach and a squeeze of fresh lemon for a bright, velvety finish.

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NUTRITION

446kcal
Protein
42.2g
Fat
11g
Carbs
45.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Penne

1/4 cup Non-fat Greek Yogurt

1 cup Fresh Spinach

1 tbsp Grated Parmesan

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Boil a large pot of salted water and cook the whole wheat pasta according to package directions until al dente.

  • 2

    While pasta cooks, season the chicken breast with salt and pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

  • 3

    Remove the chicken from the skillet to rest, then in the same pan, sauté the minced garlic and fresh spinach until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, and a splash of the hot pasta cooking water to create a smooth sauce.

  • 5

    Drain the pasta and toss it directly into the skillet with the spinach and garlic, then stir in the yogurt sauce and grated parmesan until well coated.

  • 6

    Slice the seared chicken and serve it atop the creamy pasta, finishing with an extra squeeze of lemon if desired.

Seared Chicken with Creamy Greek Yogurt Pasta

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

Seared Chicken with Creamy Greek Yogurt Pasta

YOUR SOLIN GENERATED RECIPE

Seared Chicken with Creamy Greek Yogurt Pasta

Pan-seared chicken breast served over whole wheat pasta in a tangy, garlic-infused Greek yogurt sauce with wilted spinach and a squeeze of fresh lemon for a bright, velvety finish.

NUTRITION

446kcal
Protein
42.2g
Fat
11g
Carbs
45.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Penne

1/4 cup Non-fat Greek Yogurt

1 cup Fresh Spinach

1 tbsp Grated Parmesan

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Boil a large pot of salted water and cook the whole wheat pasta according to package directions until al dente.

  • 2

    While pasta cooks, season the chicken breast with salt and pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

  • 3

    Remove the chicken from the skillet to rest, then in the same pan, sauté the minced garlic and fresh spinach until the leaves are just wilted.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, and a splash of the hot pasta cooking water to create a smooth sauce.

  • 5

    Drain the pasta and toss it directly into the skillet with the spinach and garlic, then stir in the yogurt sauce and grated parmesan until well coated.

  • 6

    Slice the seared chicken and serve it atop the creamy pasta, finishing with an extra squeeze of lemon if desired.