Name: Chicken Pesto 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 tbsp Olive oil; 1 cup Fresh basil leaves; 1 clove Garlic; 0.5 tbsp Pine nuts; 1 tbsp Grated parmesan cheese; 2 tbsp Sun-dried tomatoes; 1.5 cup Zucchini noodles; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken Pesto with Sun-Dried Tomatoes

Pan-seared chicken breast tossed with fragrant basil pesto and tangy sun-dried tomatoes over a bed of tender zucchini noodles.

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NUTRITION

Protein

50.6g

Fat

26.0g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Fresh basil leaves

1 clove Garlic

0.5 tbsp Pine nuts

1 tbsp Grated parmesan cheese

2 tbsp Sun-dried tomatoes

1.5 cup Zucchini noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Prepare the pesto by pulsing the fresh basil, garlic, pine nuts, parmesan cheese, and half of the olive oil in a food processor until a fragrant, coarse paste forms.
2
Season the chicken breast evenly with the sea salt and black pepper on both sides.
3
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.
4
Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips.
5
In the same skillet, briefly sauté the zucchini noodles and sun-dried tomatoes for 2 minutes until they are just tender.
6
Toss the warm zucchini noodles and tomatoes with the prepared pesto and lemon juice until well coated.
7
Top the pesto noodles with the sliced chicken and serve immediately while hot.