Name: Pesto Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 tbsp Basil pesto; 1 cup Zucchini; 0.5 cup Cherry tomatoes; 1 cup Red bell pepper; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 Roasted Vegetables

Tender chicken breast roasted with a vibrant basil pesto alongside a colorful medley of caramelized zucchini, peppers, and bursting cherry tomatoes.

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NUTRITION

Protein

49.6g

Fat

24.5g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Basil pesto

1 cup Zucchini

0.5 cup Cherry tomatoes

1 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Chop the zucchini and red bell pepper into bite-sized pieces.
3
On a large baking sheet, toss the zucchini, peppers, and cherry tomatoes with olive oil, sea salt, and black pepper.
4
Season the chicken breast with garlic powder and place it on the baking sheet among the vegetables.
5
Spread the basil pesto evenly over the top of the chicken breast.
6
Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender and slightly browned.
7
Allow the chicken to rest for 5 minutes before slicing and serving with the roasted vegetable medley.