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

Enjoy a vibrant, satisfying plate of tender chicken breast tossed with whole wheat pasta and vibrant roasted broccoli, all elevated by a silky, homemade creamy pesto sauce that infuses the dish with fresh basil and a hint of garlic. This meal is designed to deliver balanced macronutrients while keeping your calorie and protein goals in check.

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NUTRITION

392kcal
Protein
39.2g
Fat
8.9g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Roasted Broccoli

2 tbsp Low-Fat Greek Yogurt

1/4 cup Fresh Basil (packed)

1 clove Garlic, minced

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the broccoli roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, add a splash of olive oil and cook the chicken for about 5-6 minutes per side or until fully cooked and golden.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 4

    For the creamy pesto sauce, combine fresh basil, minced garlic, low-fat Greek yogurt, olive oil, and lemon juice in a blender or food processor. Blend until smooth, and season with salt and pepper to taste.

  • 5

    Slice the cooked chicken breast into strips. In a bowl, toss the pasta with the creamy pesto sauce until well coated.

  • 6

    Plate the pesto pasta and top with sliced chicken. Serve with a side of roasted broccoli. Enjoy your 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

Enjoy a vibrant, satisfying plate of tender chicken breast tossed with whole wheat pasta and vibrant roasted broccoli, all elevated by a silky, homemade creamy pesto sauce that infuses the dish with fresh basil and a hint of garlic. This meal is designed to deliver balanced macronutrients while keeping your calorie and protein goals in check.

NUTRITION

392kcal
Protein
39.2g
Fat
8.9g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Roasted Broccoli

2 tbsp Low-Fat Greek Yogurt

1/4 cup Fresh Basil (packed)

1 clove Garlic, minced

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets with a light drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the broccoli roasts, season the chicken breast with salt and pepper. In a skillet over medium heat, add a splash of olive oil and cook the chicken for about 5-6 minutes per side or until fully cooked and golden.

  • 3

    Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 4

    For the creamy pesto sauce, combine fresh basil, minced garlic, low-fat Greek yogurt, olive oil, and lemon juice in a blender or food processor. Blend until smooth, and season with salt and pepper to taste.

  • 5

    Slice the cooked chicken breast into strips. In a bowl, toss the pasta with the creamy pesto sauce until well coated.

  • 6

    Plate the pesto pasta and top with sliced chicken. Serve with a side of roasted broccoli. Enjoy your meal!