Name: Creamy Pesto Chicken with Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cannellini beans; 2 tbsp basil pesto; 0.25 cup plain Greek yogurt; 1 tsp extra virgin olive oil; 2 cups baby spinach; 0.5 cup cherry tomatoes; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Creamy Pesto Chicken with Wilted Spinach

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken with Wilted Spinach

Sautéed chicken breast simmered in a velvety pesto and yogurt sauce, tossed with hearty white beans and vibrant wilted spinach for a nourishing meal.

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NUTRITION

Protein

54.5g

Fat

27.0g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cannellini beans

2 tbsp basil pesto

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

2 cups baby spinach

0.5 cup cherry tomatoes

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the chicken and minced garlic to the skillet, cooking until the chicken is golden brown and cooked through.
4
Reduce the heat to medium and stir in the cherry tomatoes and cannellini beans, cooking for two minutes until the tomatoes begin to soften.
5
Whisk together the basil pesto and Greek yogurt in a small bowl until smooth, then pour the mixture into the skillet.
6
Add the baby spinach and stir gently for one minute until the leaves are just wilted and the sauce is creamy and hot.