Chicken with Creamy Pesto and Roasted Vegetables

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

Chicken with Creamy Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto and Roasted Vegetables

Enjoy a vibrant, nutrient-dense plate featuring tender roasted chicken breast drizzled with a luscious creamy pesto, paired perfectly with a medley of roasted zucchini, red bell pepper, and cherry tomatoes. The dish is bright and balanced, making it an invigorating meal any time of day.

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NUTRITION

333kcal
Protein
42.7g
Fat
8.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Fresh Basil Leaves

1 Garlic clove

1 tsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Place on a baking sheet lined with parchment paper.

  • 3

    Chop zucchini, red bell pepper, and cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper on a separate baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly charred. Simultaneously, bake the chicken for 20-25 minutes until fully cooked.

  • 5

    While the chicken and vegetables are roasting, prepare the creamy pesto by combining fresh basil leaves, garlic, olive oil, and low-fat Greek yogurt in a blender or food processor. Blend until smooth.

  • 6

    Once cooked, slice the chicken breast and arrange it on a plate with the roasted vegetables. Drizzle the creamy pesto over the chicken or serve on the side as a dipping sauce.

  • 7

    Enjoy your balanced and flavorful meal.

Chicken with Creamy Pesto and Roasted Vegetables

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

Chicken with Creamy Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto and Roasted Vegetables

Enjoy a vibrant, nutrient-dense plate featuring tender roasted chicken breast drizzled with a luscious creamy pesto, paired perfectly with a medley of roasted zucchini, red bell pepper, and cherry tomatoes. The dish is bright and balanced, making it an invigorating meal any time of day.

NUTRITION

333kcal
Protein
42.7g
Fat
8.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Fresh Basil Leaves

1 Garlic clove

1 tsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Place on a baking sheet lined with parchment paper.

  • 3

    Chop zucchini, red bell pepper, and cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper on a separate baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly charred. Simultaneously, bake the chicken for 20-25 minutes until fully cooked.

  • 5

    While the chicken and vegetables are roasting, prepare the creamy pesto by combining fresh basil leaves, garlic, olive oil, and low-fat Greek yogurt in a blender or food processor. Blend until smooth.

  • 6

    Once cooked, slice the chicken breast and arrange it on a plate with the roasted vegetables. Drizzle the creamy pesto over the chicken or serve on the side as a dipping sauce.

  • 7

    Enjoy your balanced and flavorful meal.