Pan-Seared Chicken with Creamy Pesto and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Pesto and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto and Roasted Asparagus

Savor the flavor of tender, perfectly seared chicken breast paired with fresh roasted asparagus and drizzled with a vibrant, creamy pesto sauce. This plate balances lean protein with vibrant greens and a tangy, herbaceous sauce, making it a satisfying and wholesome meal ideal for any time of the day.

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NUTRITION

332kcal
Protein
41g
Fat
15.7g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken. Sear on each side for about 3-4 minutes until golden brown, then reduce the heat to medium and cook through, reaching an internal temperature of 165°F.

  • 3

    While the chicken cooks, trim the asparagus and place on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and roast in the oven for about 10-12 minutes until tender.

  • 4

    In a small bowl, mix the basil pesto with nonfat Greek yogurt until well combined and creamy. Adjust seasoning if needed.

  • 5

    Plate the seared chicken with a serving of roasted asparagus, and drizzle the creamy pesto sauce over the chicken. Serve immediately and enjoy!

Pan-Seared Chicken with Creamy Pesto and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Pesto and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto and Roasted Asparagus

Savor the flavor of tender, perfectly seared chicken breast paired with fresh roasted asparagus and drizzled with a vibrant, creamy pesto sauce. This plate balances lean protein with vibrant greens and a tangy, herbaceous sauce, making it a satisfying and wholesome meal ideal for any time of the day.

NUTRITION

332kcal
Protein
41g
Fat
15.7g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken. Sear on each side for about 3-4 minutes until golden brown, then reduce the heat to medium and cook through, reaching an internal temperature of 165°F.

  • 3

    While the chicken cooks, trim the asparagus and place on a baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper, and roast in the oven for about 10-12 minutes until tender.

  • 4

    In a small bowl, mix the basil pesto with nonfat Greek yogurt until well combined and creamy. Adjust seasoning if needed.

  • 5

    Plate the seared chicken with a serving of roasted asparagus, and drizzle the creamy pesto sauce over the chicken. Serve immediately and enjoy!