Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Veggies

A vibrant dish featuring tender chicken breast tossed with whole wheat pasta and an assortment of roasted vegetables, all dressed in a light, creamy pesto sauce. Enjoy a harmonious blend of savory and bright flavors that make for a satisfying dinner option.

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NUTRITION

375kcal
Protein
43.6g
Fat
8.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

2 tbsp Creamy Pesto Sauce

5 fresh Basil leaves

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chosen vegetables (zucchini, bell peppers, and red onion) with a bit of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    While the veggies are roasting, season the chicken breast with salt, pepper, and chopped basil. Sear the chicken in a skillet over medium-high heat for 2-3 minutes per side, then reduce heat, cover, and cook until thoroughly cooked (about 6-8 minutes total). Slice the chicken once done.

  • 4

    Prepare whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a small bowl, mix the creamy pesto sauce ingredients if making from scratch (combine Greek yogurt, prepared basil pesto, and a squeeze of lemon) or measure out the pre-made sauce.

  • 6

    To assemble, toss the cooked pasta with the roasted vegetables and creamy pesto sauce. Top with sliced chicken breast and garnish with extra fresh basil leaves.

  • 7

    Serve warm and enjoy your balanced, flavorful meal!

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Veggies

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 Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Whole Wheat Pasta and Roasted Veggies

A vibrant dish featuring tender chicken breast tossed with whole wheat pasta and an assortment of roasted vegetables, all dressed in a light, creamy pesto sauce. Enjoy a harmonious blend of savory and bright flavors that make for a satisfying dinner option.

NUTRITION

375kcal
Protein
43.6g
Fat
8.5g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

2 tbsp Creamy Pesto Sauce

5 fresh Basil leaves

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss your chosen vegetables (zucchini, bell peppers, and red onion) with a bit of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    While the veggies are roasting, season the chicken breast with salt, pepper, and chopped basil. Sear the chicken in a skillet over medium-high heat for 2-3 minutes per side, then reduce heat, cover, and cook until thoroughly cooked (about 6-8 minutes total). Slice the chicken once done.

  • 4

    Prepare whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a small bowl, mix the creamy pesto sauce ingredients if making from scratch (combine Greek yogurt, prepared basil pesto, and a squeeze of lemon) or measure out the pre-made sauce.

  • 6

    To assemble, toss the cooked pasta with the roasted vegetables and creamy pesto sauce. Top with sliced chicken breast and garnish with extra fresh basil leaves.

  • 7

    Serve warm and enjoy your balanced, flavorful meal!