Herb-Crusted Chicken with Pesto Pasta and Garden Greens

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

Herb-Crusted Chicken with Pesto Pasta and Garden Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Pesto Pasta and Garden Greens

Enjoy a vibrant plate featuring tender herb-crusted chicken paired with a light pesto-coated whole wheat pasta and a refreshing mix of garden greens. This balanced meal offers a delightful combination of savory, herby flavors perfect for a satisfying dinner.

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NUTRITION

431kcal
Protein
41.1g
Fat
17.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Fusilli Pasta

1 tbsp Pesto Sauce

2 cups Mixed Garden Greens

1 tbsp Whole Wheat Bread Crumbs

2 tbsp Fresh Herbs

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the whole wheat bread crumbs with chopped fresh herbs, salt, and pepper. This will serve as the herb crust.

  • 3

    Pat the chicken breast dry and brush lightly with olive oil. Press the herb mixture onto the chicken to form a crust.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, cook the whole wheat fusilli according to package instructions until al dente. Drain and set aside.

  • 6

    Gently toss the warm pasta with the pesto sauce ensuring it is evenly coated.

  • 7

    Plate the dish by placing a bed of mixed garden greens, topping with the pesto pasta, and finally slicing the herb-crusted chicken breast on top.

  • 8

    Drizzle any remaining pesto or olive oil over the dish if desired, and season with additional salt and pepper to taste before serving.

Herb-Crusted Chicken with Pesto Pasta and Garden Greens

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

Herb-Crusted Chicken with Pesto Pasta and Garden Greens

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Pesto Pasta and Garden Greens

Enjoy a vibrant plate featuring tender herb-crusted chicken paired with a light pesto-coated whole wheat pasta and a refreshing mix of garden greens. This balanced meal offers a delightful combination of savory, herby flavors perfect for a satisfying dinner.

NUTRITION

431kcal
Protein
41.1g
Fat
17.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Fusilli Pasta

1 tbsp Pesto Sauce

2 cups Mixed Garden Greens

1 tbsp Whole Wheat Bread Crumbs

2 tbsp Fresh Herbs

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the whole wheat bread crumbs with chopped fresh herbs, salt, and pepper. This will serve as the herb crust.

  • 3

    Pat the chicken breast dry and brush lightly with olive oil. Press the herb mixture onto the chicken to form a crust.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, cook the whole wheat fusilli according to package instructions until al dente. Drain and set aside.

  • 6

    Gently toss the warm pasta with the pesto sauce ensuring it is evenly coated.

  • 7

    Plate the dish by placing a bed of mixed garden greens, topping with the pesto pasta, and finally slicing the herb-crusted chicken breast on top.

  • 8

    Drizzle any remaining pesto or olive oil over the dish if desired, and season with additional salt and pepper to taste before serving.