Name: Pesto Chicken and Rice Bowl with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.33 cup Cooked white rice; 1 tbsp Basil pesto; 0.5 cup Cherry tomatoes; 1 cup Fresh baby spinach; 1 piece Babybel cheese; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pesto Chicken and Rice Bowl with Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Rice Bowl with Roasted Tomatoes

Pan-seared chicken tossed in vibrant basil pesto, served over fluffy rice with blistered cherry tomatoes and fresh spinach for a bright, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

19.8g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.33 cup Cooked white rice

1 tbsp Basil pesto

0.5 cup Cherry tomatoes

1 cup Fresh baby spinach

1 piece Babybel cheese

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and toss cherry tomatoes with olive oil and a pinch of sea salt on a small baking sheet.
2
Roast the tomatoes for 12 minutes until they are blistered and bursting with juice.
3
Season the chicken breast with the remaining salt and pepper, then sear in a hot skillet for 6 minutes per side until golden and cooked through.
4
Remove the chicken from the pan to rest for 3 minutes before slicing into bite-sized strips.
5
In the same skillet, briefly sauté the fresh spinach until just wilted and warm the pre-cooked rice using the residual heat.
6
Toss the sliced chicken with the basil pesto in a small bowl until every piece is thoroughly coated.
7
Assemble your bowl with the rice and spinach base, topped with the pesto chicken, roasted tomatoes, and diced Babybel cheese.