Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

Enjoy a vibrant dinner featuring tender, juicy chicken breast tossed in a creamy pesto sauce, served over al dente whole wheat pasta and accompanied by a medley of roasted vegetables. This dish melds savory, herby flavors with a smooth creamy touch, providing a delicious and balanced meal.

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NUTRITION

466kcal
Protein
44.5g
Fat
13.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

40 grams Whole Wheat Pasta

1 tablespoon Pesto Sauce

1 tablespoon Fat-Free Greek Yogurt

1 cup Roasted Mixed Vegetables

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss your choice of chopped vegetables (such as bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Place the vegetables in the oven and roast for 20-25 minutes until tender and lightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked through.

  • 4

    While the chicken is cooking, boil a pot of water and add the whole wheat pasta. Cook the pasta according to package instructions until al dente, then drain.

  • 5

    Mix the pesto sauce and fat-free Greek yogurt together in a small bowl to create a creamy pesto sauce.

  • 6

    Slice the cooked chicken and toss with the drained pasta and creamy pesto mixture until evenly coated.

  • 7

    Plate the pasta and chicken mixture alongside the roasted vegetables, and serve immediately.

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

Enjoy a vibrant dinner featuring tender, juicy chicken breast tossed in a creamy pesto sauce, served over al dente whole wheat pasta and accompanied by a medley of roasted vegetables. This dish melds savory, herby flavors with a smooth creamy touch, providing a delicious and balanced meal.

NUTRITION

466kcal
Protein
44.5g
Fat
13.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

40 grams Whole Wheat Pasta

1 tablespoon Pesto Sauce

1 tablespoon Fat-Free Greek Yogurt

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss your choice of chopped vegetables (such as bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Place the vegetables in the oven and roast for 20-25 minutes until tender and lightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked through.

  • 4

    While the chicken is cooking, boil a pot of water and add the whole wheat pasta. Cook the pasta according to package instructions until al dente, then drain.

  • 5

    Mix the pesto sauce and fat-free Greek yogurt together in a small bowl to create a creamy pesto sauce.

  • 6

    Slice the cooked chicken and toss with the drained pasta and creamy pesto mixture until evenly coated.

  • 7

    Plate the pasta and chicken mixture alongside the roasted vegetables, and serve immediately.