Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Broccoli

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

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Broccoli

Savor the union of tender pan-seared chicken and a light, creamy pesto pasta enriched with a hint of tangy cream cheese, complemented by perfectly roasted broccoli. A balanced dish that offers a satisfying mix of protein and vibrant veggies, ideal for a wholesome dinner.

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NUTRITION

452kcal
Protein
45g
Fat
15.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

1 tbsp Basil Pesto

1 tbsp Light Cream Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, then spread onto a baking tray.

  • 2

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly charred.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add a bit of olive oil and sear the chicken for about 5-6 minutes per side until fully cooked and golden brown.

  • 5

    In a small bowl, combine the basil pesto with light cream cheese, stirring until smooth to create a creamy pesto sauce.

  • 6

    Toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 7

    Plate the pasta, then slice the pan-seared chicken and arrange on top. Serve with the roasted broccoli on the side.

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Broccoli

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

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Pasta and Roasted Broccoli

Savor the union of tender pan-seared chicken and a light, creamy pesto pasta enriched with a hint of tangy cream cheese, complemented by perfectly roasted broccoli. A balanced dish that offers a satisfying mix of protein and vibrant veggies, ideal for a wholesome dinner.

NUTRITION

452kcal
Protein
45g
Fat
15.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

1 tbsp Basil Pesto

1 tbsp Light Cream Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, then spread onto a baking tray.

  • 2

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly charred.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper. In a skillet over medium-high heat, add a bit of olive oil and sear the chicken for about 5-6 minutes per side until fully cooked and golden brown.

  • 5

    In a small bowl, combine the basil pesto with light cream cheese, stirring until smooth to create a creamy pesto sauce.

  • 6

    Toss the cooked pasta with the creamy pesto sauce until evenly coated.

  • 7

    Plate the pasta, then slice the pan-seared chicken and arrange on top. Serve with the roasted broccoli on the side.