Chicken with Creamy Pesto and Roasted Vegetables

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

Chicken with Creamy Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto and Roasted Vegetables

Savor a delightful plate of tender chicken breast paired with a vibrant medley of roasted vegetables, all drizzled with a luscious creamy pesto sauce that combines the tang of Greek yogurt with the aromatic burst of fresh basil. This meal offers a perfect balance of lean protein and soothing flavors, ideal for a nutritious dinner.

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NUTRITION

335kcal
Protein
44.3g
Fat
9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

2 tbsp Nonfat Greek Yogurt

1/4 cup Fresh Basil

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly charred on the edges.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken breast for 2-3 minutes per side until a golden crust forms. Then finish cooking in the oven or reduce heat and cover until the internal temperature reaches 165°F, about 6-8 minutes total.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fresh basil, garlic clove, lemon juice, a pinch of salt and pepper. Blend until smooth to create the creamy pesto sauce.

  • 5

    Slice the cooked chicken breast and plate alongside the roasted vegetables. Drizzle the creamy pesto over the chicken and vegetables, and serve immediately.

Chicken with Creamy Pesto and Roasted Vegetables

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

Chicken with Creamy Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto and Roasted Vegetables

Savor a delightful plate of tender chicken breast paired with a vibrant medley of roasted vegetables, all drizzled with a luscious creamy pesto sauce that combines the tang of Greek yogurt with the aromatic burst of fresh basil. This meal offers a perfect balance of lean protein and soothing flavors, ideal for a nutritious dinner.

NUTRITION

335kcal
Protein
44.3g
Fat
9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

2 tbsp Nonfat Greek Yogurt

1/4 cup Fresh Basil

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly charred on the edges.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken breast for 2-3 minutes per side until a golden crust forms. Then finish cooking in the oven or reduce heat and cover until the internal temperature reaches 165°F, about 6-8 minutes total.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fresh basil, garlic clove, lemon juice, a pinch of salt and pepper. Blend until smooth to create the creamy pesto sauce.

  • 5

    Slice the cooked chicken breast and plate alongside the roasted vegetables. Drizzle the creamy pesto over the chicken and vegetables, and serve immediately.