Name: 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; 1 tsp olive oil; 2 tbsp basil pesto; 2 tbsp sun-dried tomatoes; 1 cup zucchini noodles; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tsp pine nuts

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

YOUR SOLIN GENERATED RECIPE

Pesto Chicken with Sun-Dried Tomatoes

Pan-seared chicken breast smothered in a vibrant basil pesto and tangy sun-dried tomatoes, served over a bed of light zucchini noodles.

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NUTRITION

Protein

49.9g

Fat

28.6g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

2 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup zucchini noodles

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp pine nuts

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.
4
While the chicken is cooking, thinly slice the sun-dried tomatoes into strips.
5
Remove the chicken from the pan and set it aside on a cutting board to rest for 3 minutes.
6
In the same skillet, add the zucchini noodles and lemon juice, sautéing for just 2 minutes until tender but not mushy.
7
Slice the rested chicken into strips and toss it in a small bowl with the basil pesto and sun-dried tomatoes until well coated.
8
Plate the zucchini noodles and top with the pesto chicken mixture, finishing with a sprinkle of pine nuts for texture.