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; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp basil pesto; 0.25 cup plain Greek yogurt; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic

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 Greek yogurt sauce with tangy sun-dried tomatoes and wilted spinach.

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NUTRITION

Protein

42.2g

Fat

28.4g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp basil pesto

0.25 cup plain Greek yogurt

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper on both sides.
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 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the pan and set aside on a plate to rest.
5
Reduce the heat to medium-low and add the minced garlic and sun-dried tomatoes to the same skillet, sautéing for 1 minute until fragrant.
6
Whisk in the basil pesto and plain Greek yogurt, stirring constantly to create a smooth, creamy sauce without boiling.
7
Add the baby spinach to the skillet and toss gently until the leaves are just wilted.
8
Return the chicken breast to the pan, spooning the velvety sauce over the top before serving.