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 dinner featuring tender chicken breast paired with al dente whole wheat pasta, all brought together by a luscious, creamy pesto sauce. Roasted broccoli adds a delightful crunch and earthy flavor, making each bite both satisfying and wholesome.

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NUTRITION

366kcal
Protein
37.5g
Fat
10.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta

1 cup Roasted Broccoli

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a baking sheet for the broccoli.

  • 2

    Season the chicken breast with salt and pepper. For even cooking, either pan-sear on medium-high heat for about 5-6 minutes per side or bake in the oven until it reaches an internal temperature of 165°F.

  • 3

    While the chicken cooks, toss the broccoli with a light drizzle of olive oil, salt, and pepper. Roast in the oven for about 15 minutes or until tender and slightly crisp on the edges.

  • 4

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

  • 5

    In a small bowl, combine the basil pesto with the nonfat Greek yogurt to create a creamy, tangy sauce.

  • 6

    Slice the cooked chicken breast and toss it with the warm pasta. Drizzle the creamy pesto sauce over the top and gently stir to combine.

  • 7

    Plate the pasta and chicken mixture and top with the roasted broccoli. Serve warm and enjoy your nutrient-packed 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 vibrant dinner featuring tender chicken breast paired with al dente whole wheat pasta, all brought together by a luscious, creamy pesto sauce. Roasted broccoli adds a delightful crunch and earthy flavor, making each bite both satisfying and wholesome.

NUTRITION

366kcal
Protein
37.5g
Fat
10.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta

1 cup Roasted Broccoli

1 tbsp Basil Pesto

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a baking sheet for the broccoli.

  • 2

    Season the chicken breast with salt and pepper. For even cooking, either pan-sear on medium-high heat for about 5-6 minutes per side or bake in the oven until it reaches an internal temperature of 165°F.

  • 3

    While the chicken cooks, toss the broccoli with a light drizzle of olive oil, salt, and pepper. Roast in the oven for about 15 minutes or until tender and slightly crisp on the edges.

  • 4

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

  • 5

    In a small bowl, combine the basil pesto with the nonfat Greek yogurt to create a creamy, tangy sauce.

  • 6

    Slice the cooked chicken breast and toss it with the warm pasta. Drizzle the creamy pesto sauce over the top and gently stir to combine.

  • 7

    Plate the pasta and chicken mixture and top with the roasted broccoli. Serve warm and enjoy your nutrient-packed dinner.