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 satisfying, wholesome dinner featuring tender chicken breast coated in a luscious, creamy pesto sauce, served over al dente whole wheat pasta and accompanied by perfectly roasted broccoli for a nutrient-packed plate that balances protein, fiber, and vibrant flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
46g
Fat
13.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

1 tbsp Pesto Sauce

2 tbsp Low-fat Greek Yogurt

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt and pepper, and sear in a non-stick pan over medium-high heat until both sides are lightly browned, about 3-4 minutes per side.

  • 3

    Place the chicken in an oven-safe dish and finish cooking in the preheated oven for about 10 minutes, or until internal temperature reaches 165°F.

  • 4

    While the chicken is baking, trim and cut the broccoli into florets, toss with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet in the oven for 15 minutes until tender and slightly crispy.

  • 5

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 6

    In a small bowl, combine the pesto sauce with low-fat Greek yogurt to create a creamy pesto sauce.

  • 7

    Slice the cooked chicken and toss it with the hot pasta, drizzle the creamy pesto sauce over the top, and gently mix to combine.

  • 8

    Serve the pesto chicken pasta alongside the roasted broccoli and enjoy your nutritious dinner.

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 satisfying, wholesome dinner featuring tender chicken breast coated in a luscious, creamy pesto sauce, served over al dente whole wheat pasta and accompanied by perfectly roasted broccoli for a nutrient-packed plate that balances protein, fiber, and vibrant flavors.

NUTRITION

426kcal
Protein
46g
Fat
13.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Broccoli

1 tbsp Pesto Sauce

2 tbsp Low-fat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast with salt and pepper, and sear in a non-stick pan over medium-high heat until both sides are lightly browned, about 3-4 minutes per side.

  • 3

    Place the chicken in an oven-safe dish and finish cooking in the preheated oven for about 10 minutes, or until internal temperature reaches 165°F.

  • 4

    While the chicken is baking, trim and cut the broccoli into florets, toss with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet in the oven for 15 minutes until tender and slightly crispy.

  • 5

    Cook the whole wheat pasta according to package directions until al dente, then drain.

  • 6

    In a small bowl, combine the pesto sauce with low-fat Greek yogurt to create a creamy pesto sauce.

  • 7

    Slice the cooked chicken and toss it with the hot pasta, drizzle the creamy pesto sauce over the top, and gently mix to combine.

  • 8

    Serve the pesto chicken pasta alongside the roasted broccoli and enjoy your nutritious dinner.