Name: Creamy Pesto Chicken with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 tbsp Olive oil; 1 tbsp Basil pesto; 2 tbsp Sun-dried tomatoes; 2 tbsp Full-fat coconut milk; 2 cups Zucchini noodles; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Creamy Pesto Chicken with Sun-Dried Tomatoes

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 Sun-Dried Tomatoes

Pan-seared chicken breast simmered in a velvety pesto and sun-dried tomato sauce, served over fresh zucchini noodles for a vibrant, herbaceous finish.

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NUTRITION

Protein

49.7g

Fat

31.5g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

2 tbsp Full-fat coconut milk

2 cups Zucchini noodles

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
3
Remove the chicken from the pan and set aside to rest.
4
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
5
Lower the heat and whisk in the basil pesto and full-fat coconut milk until a smooth, creamy sauce forms.
6
Add the zucchini noodles to the skillet, tossing gently for 2 minutes until slightly softened but still crisp.
7
Slice the chicken and return it to the pan, coating everything in the herbaceous sauce before serving.