Creamy Pesto Chicken with Roasted Vegetables

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

Creamy Pesto Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Roasted Vegetables

Savor the vibrant flavors of tender chicken smothered in a light, creamy pesto sauce paired with a rainbow of roasted vegetables. This dish balances protein and nutritious veggies with a burst of fresh basil and garlic, offering a satisfying meal that's both wholesome and delightfully flavorful.

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NUTRITION

348kcal
Protein
39g
Fat
16.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 tbsp Basil Pesto

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Place the chicken on a baking sheet and roast for 18-20 minutes until cooked through.

  • 4

    Meanwhile, toss the mixed vegetables with olive oil, a pinch of salt, and pepper. Spread them on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized.

  • 6

    In a small bowl, combine the nonfat Greek yogurt and basil pesto to create a creamy pesto sauce.

  • 7

    Once the chicken is cooked, slice it and drizzle the pesto sauce over the top.

  • 8

    Plate the creamy pesto chicken alongside the roasted vegetables and serve immediately.

Creamy Pesto Chicken with Roasted Vegetables

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

Creamy Pesto Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Roasted Vegetables

Savor the vibrant flavors of tender chicken smothered in a light, creamy pesto sauce paired with a rainbow of roasted vegetables. This dish balances protein and nutritious veggies with a burst of fresh basil and garlic, offering a satisfying meal that's both wholesome and delightfully flavorful.

NUTRITION

348kcal
Protein
39g
Fat
16.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 tbsp Basil Pesto

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Place the chicken on a baking sheet and roast for 18-20 minutes until cooked through.

  • 4

    Meanwhile, toss the mixed vegetables with olive oil, a pinch of salt, and pepper. Spread them on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly caramelized.

  • 6

    In a small bowl, combine the nonfat Greek yogurt and basil pesto to create a creamy pesto sauce.

  • 7

    Once the chicken is cooked, slice it and drizzle the pesto sauce over the top.

  • 8

    Plate the creamy pesto chicken alongside the roasted vegetables and serve immediately.