Pan-Seared Chicken with Creamy Zucchini Pesto

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

Pan-Seared Chicken with Creamy Zucchini Pesto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Zucchini Pesto

Enjoy a vibrant plate featuring succulent pan-seared chicken breast topped with a silky, creamy zucchini pesto. This dish perfectly balances savory, fresh flavors with a hint of lemon zest for brightness, making it a delightful meal any time of day.

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NUTRITION

447kcal
Protein
52.8g
Fat
21.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 tablespoon Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

1 tablespoon Parmesan Cheese

1/4 cup Fresh Basil

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast for about 5-6 minutes per side or until fully cooked and golden brown. Remove from the pan and let rest.

  • 4

    Meanwhile, slice the zucchini into chunks. In a blender or food processor, combine zucchini, fresh basil, garlic, Greek yogurt, Parmesan, and lemon juice. Blend until smooth to form a creamy pesto. Adjust seasonings with salt and pepper.

  • 5

    Slice the rested chicken and serve topped with a generous drizzle of the creamy zucchini pesto.

  • 6

    Garnish with a few extra basil leaves if desired and enjoy warm.

Pan-Seared Chicken with Creamy Zucchini Pesto

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

Pan-Seared Chicken with Creamy Zucchini Pesto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Zucchini Pesto

Enjoy a vibrant plate featuring succulent pan-seared chicken breast topped with a silky, creamy zucchini pesto. This dish perfectly balances savory, fresh flavors with a hint of lemon zest for brightness, making it a delightful meal any time of day.

NUTRITION

447kcal
Protein
52.8g
Fat
21.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 tablespoon Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

1 tablespoon Parmesan Cheese

1/4 cup Fresh Basil

1 clove Garlic

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast for about 5-6 minutes per side or until fully cooked and golden brown. Remove from the pan and let rest.

  • 4

    Meanwhile, slice the zucchini into chunks. In a blender or food processor, combine zucchini, fresh basil, garlic, Greek yogurt, Parmesan, and lemon juice. Blend until smooth to form a creamy pesto. Adjust seasonings with salt and pepper.

  • 5

    Slice the rested chicken and serve topped with a generous drizzle of the creamy zucchini pesto.

  • 6

    Garnish with a few extra basil leaves if desired and enjoy warm.