Name: Lemon Herb Chicken and Asparagus Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 2 small corn tortillas; 2 tbsp non-fat greek yogurt; 1 tbsp lemon juice; 1 tsp dried oregano; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Asparagus Tacos

Tender chicken breast and charred asparagus tucked into warm corn tortillas with a bright, zesty lemon-herb yogurt drizzle.

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NUTRITION

Protein

53.3g

Fat

7.0g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

2 small corn tortillas

2 tbsp non-fat greek yogurt

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and cut the stalks into 1-inch pieces.
3
Dice the chicken breast into small, bite-sized cubes to ensure even cooking.
4
In a mixing bowl, toss the chicken and asparagus with the lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
5
Spread the mixture in a single layer on the prepared baking sheet and roast for 12-15 minutes until the chicken is cooked through and the asparagus is tender.
6
While the chicken roasts, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7
In a small ramekin, whisk the non-fat Greek yogurt with a teaspoon of water or extra lemon juice to create a smooth, pourable consistency.
8
Divide the roasted chicken and asparagus evenly between the tortillas and finish with a drizzle of the herb yogurt sauce.