Creamy Chicken Pesto Pasta with Roasted Broccoli

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

Creamy Chicken Pesto Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Broccoli

Enjoy a delightful plate of tender chicken breast tossed with whole wheat pasta in a creamy light yogurt-pesto sauce, perfectly paired with roasted broccoli for crunch and vibrant flavor. This balanced meal delivers savory notes with a refreshing finish, making it ideal for a health-conscious yet indulgent dinner.

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NUTRITION

457kcal
Protein
50g
Fat
12.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Non-Fat Greek Yogurt

1 tbsp Pesto

1 cup Roasted Broccoli

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PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli.

  • 2

    Season the 4 oz chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for 5-6 minutes per side until fully cooked and lightly golden.

  • 3

    While the chicken cooks, toss broccoli florets with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15 minutes until edges are crispy and the broccoli is tender.

  • 4

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, mix the non-fat Greek yogurt with the pesto until smooth.

  • 6

    Slice the cooked chicken into strips. Combine the pasta with the creamy pesto sauce and gently toss to coat evenly.

  • 7

    Plate the pasta, top with sliced chicken, and serve alongside a generous portion of roasted broccoli.

  • 8

    Enjoy your balanced and flavorful meal!

Creamy Chicken Pesto Pasta with Roasted Broccoli

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

Creamy Chicken Pesto Pasta with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Broccoli

Enjoy a delightful plate of tender chicken breast tossed with whole wheat pasta in a creamy light yogurt-pesto sauce, perfectly paired with roasted broccoli for crunch and vibrant flavor. This balanced meal delivers savory notes with a refreshing finish, making it ideal for a health-conscious yet indulgent dinner.

NUTRITION

457kcal
Protein
50g
Fat
12.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/4 cup Non-Fat Greek Yogurt

1 tbsp Pesto

1 cup Roasted Broccoli

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli.

  • 2

    Season the 4 oz chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for 5-6 minutes per side until fully cooked and lightly golden.

  • 3

    While the chicken cooks, toss broccoli florets with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15 minutes until edges are crispy and the broccoli is tender.

  • 4

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, mix the non-fat Greek yogurt with the pesto until smooth.

  • 6

    Slice the cooked chicken into strips. Combine the pasta with the creamy pesto sauce and gently toss to coat evenly.

  • 7

    Plate the pasta, top with sliced chicken, and serve alongside a generous portion of roasted broccoli.

  • 8

    Enjoy your balanced and flavorful meal!