Name: Creamy Lemon Herb Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked jasmine rice; 2 tbsp full-fat coconut milk; 1 tsp extra virgin olive oil; 1 cup asparagus spears; 1 clove garlic; 1 tbsp fresh parsley; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken and Rice

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

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NUTRITION

Protein

52.0g

Fat

19.3g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

1 cup asparagus spears

1 clove garlic

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.
3
Remove the chicken from the pan and set aside; add the minced garlic and asparagus spears to the same skillet, sautéing until the asparagus is bright green and tender.
4
Pour in the lemon juice and coconut milk, stirring to scrape up any flavorful browned bits from the bottom of the pan until the sauce becomes velvety.
5
Return the chicken to the skillet to coat it in the sauce, then serve immediately over the warm jasmine rice and garnish with fresh parsley.