Name: Creamy Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus; 0.25 cup cooked quinoa; 2 tsp olive oil; 2 tbsp full-fat coconut milk; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Creamy Lemon Herb Chicken with Roasted Asparagus

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 with Roasted Asparagus

Pan-seared chicken breast simmered in a velvety lemon-herb coconut sauce, served over fluffy quinoa with a side of crisp roasted asparagus.

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NUTRITION

Protein

55.1g

Fat

23.4g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

2 tsp olive oil

2 tbsp full-fat coconut milk

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 1 tsp of olive oil and half of the salt and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
4
Season the chicken breast evenly with the dried oregano and the remaining salt and pepper.
5
Heat the remaining 1 tsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
6
Remove the chicken from the pan and set aside; reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
7
Pour in the coconut milk and lemon juice, whisking gently to deglaze the pan and simmering for 2-3 minutes until the sauce thickens slightly.
8
Return the chicken to the skillet to coat in the creamy sauce, then serve immediately over the cooked quinoa with the roasted asparagus and a garnish of fresh parsley.