Pan-Seared Chicken with Creamy Pesto Gluten-Free Pasta and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Pesto Gluten-Free Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Gluten-Free Pasta and Roasted Asparagus

Enjoy a balanced plate of tender pan-seared chicken breasts paired with gluten-free pasta tossed in a luscious, creamy pesto, accompanied by roasted asparagus spears. This dish delivers a youthful twist with its vibrant greens and a satisfying blend of textures and flavors.

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NUTRITION

364kcal
Protein
32.7g
Fat
16g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Gluten-Free Pasta

1 tbsp Basil Pesto Sauce

5 spears Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper, and arrange them on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a skillet over medium-high heat and add a little olive oil.

  • 4

    Sear the chicken for about 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 5

    Prepare the gluten-free pasta according to its package instructions until al dente. Drain and return to the pot.

  • 6

    Stir in the basil pesto sauce into the warm pasta, mixing until evenly coated.

  • 7

    Plate the dish by layering the sliced chicken breast over the creamy pesto pasta and arrange the roasted asparagus on the side. Serve immediately and enjoy.

Pan-Seared Chicken with Creamy Pesto Gluten-Free Pasta and Roasted Asparagus

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

Pan-Seared Chicken with Creamy Pesto Gluten-Free Pasta and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Pesto Gluten-Free Pasta and Roasted Asparagus

Enjoy a balanced plate of tender pan-seared chicken breasts paired with gluten-free pasta tossed in a luscious, creamy pesto, accompanied by roasted asparagus spears. This dish delivers a youthful twist with its vibrant greens and a satisfying blend of textures and flavors.

NUTRITION

364kcal
Protein
32.7g
Fat
16g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Gluten-Free Pasta

1 tbsp Basil Pesto Sauce

5 spears Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper, and arrange them on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Heat a skillet over medium-high heat and add a little olive oil.

  • 4

    Sear the chicken for about 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 5

    Prepare the gluten-free pasta according to its package instructions until al dente. Drain and return to the pot.

  • 6

    Stir in the basil pesto sauce into the warm pasta, mixing until evenly coated.

  • 7

    Plate the dish by layering the sliced chicken breast over the creamy pesto pasta and arrange the roasted asparagus on the side. Serve immediately and enjoy.