Name: Creamy Lemon-Herb Yogurt Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz chicken breast; 0.5 cup non-fat Greek yogurt; 0.25 cup cooked quinoa; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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 Yogurt Chicken

Pan-seared chicken breast smothered in a velvety lemon-yogurt sauce, served over fluffy quinoa with vibrant roasted asparagus for a bright and satisfying meal.

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NUTRITION

Protein

50.3g

Fat

7.8g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz chicken breast

0.5 cup non-fat Greek yogurt

0.25 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, steam the asparagus spears and cherry tomatoes until they are tender-crisp and the tomatoes begin to blister.
4
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped fresh parsley until smooth.
5
Remove the skillet from the heat and allow the chicken to rest for 3 minutes before slicing it into strips.
6
Place the cooked quinoa on a plate and arrange the sliced chicken and steamed vegetables on top.
7
Drizzle the creamy lemon-herb yogurt sauce over the chicken and serve immediately.