Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli

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

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli

Savor a balanced, delicious dinner featuring tender seared chicken breast tossed with whole wheat pasta and fresh roasted broccoli, all coated in a luxurious, creamy pesto sauce that elevates the dish with vibrant basil and garlicky notes.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
36g
Fat
14.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Broccoli

2 oz Nonfat Greek Yogurt

1 tbsp Pesto Sauce

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with olive oil, minced garlic, salt, and pepper, and spread it evenly on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, bring a pot of water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken in a small drizzle of olive oil for 4-5 minutes per side, or until fully cooked. Once done, slice into strips.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with the pesto sauce to create a creamy, flavorful sauce.

  • 6

    Combine the cooked pasta with the sliced chicken, roasted broccoli, and drizzle the creamy pesto sauce over the top. Gently toss to coat evenly.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli

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

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Broccoli

Savor a balanced, delicious dinner featuring tender seared chicken breast tossed with whole wheat pasta and fresh roasted broccoli, all coated in a luxurious, creamy pesto sauce that elevates the dish with vibrant basil and garlicky notes.

NUTRITION

400kcal
Protein
36g
Fat
14.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Broccoli

2 oz Nonfat Greek Yogurt

1 tbsp Pesto Sauce

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with olive oil, minced garlic, salt, and pepper, and spread it evenly on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, bring a pot of water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, sear the chicken in a small drizzle of olive oil for 4-5 minutes per side, or until fully cooked. Once done, slice into strips.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with the pesto sauce to create a creamy, flavorful sauce.

  • 6

    Combine the cooked pasta with the sliced chicken, roasted broccoli, and drizzle the creamy pesto sauce over the top. Gently toss to coat evenly.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.