YOUR SOLIN GENERATED RECIPE
Lemon Herb-Roasted Chicken with Asparagus & Berry Parfait
Roasted chicken breast seasoned with zesty lemon and fragrant rosemary, served with crisp asparagus and a creamy berry-topped Greek yogurt for a refreshing finish.
INGREDIENTS
3 oz Chicken breast
1 cup Asparagus
0.5 tbsp Extra virgin olive oil
0.5 medium Lemon
1 tsp Fresh rosemary
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
0.5 cup Nonfat Greek yogurt
0.25 cup Fresh raspberries
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mince the garlic clove and finely chop the fresh rosemary leaves.
Place the chicken breast on the baking sheet and rub with half of the olive oil, minced garlic, rosemary, sea salt, and black pepper.
Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a squeeze of juice from the lemon.
Arrange the asparagus in a single layer around the chicken on the baking sheet.
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.
While the chicken rests for a few minutes, prepare the dessert by spooning the Greek yogurt into a small serving bowl.
Top the yogurt with the fresh raspberries and serve as a high-protein treat following the main course.