Name: Pesto Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 0.5 tbsp Basil pesto; 0.5 cup Cooked white rice; 1 cup Sliced zucchini; 0.5 cup Cherry tomatoes; 1 cup Fresh spinach; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pesto Chicken Thighs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Thighs with Roasted Vegetables

Pan-seared chicken thighs brushed with vibrant basil pesto, served over a bed of fluffy rice with tender roasted vegetables and wilted spinach.

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NUTRITION

Protein

45.4g

Fat

27.0g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Basil pesto

0.5 cup Cooked white rice

1 cup Sliced zucchini

0.5 cup Cherry tomatoes

1 cup Fresh spinach

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
On a baking sheet, toss the sliced zucchini and cherry tomatoes with the olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15-20 minutes until the tomatoes have burst and the zucchini is tender.
4
While the vegetables roast, season the chicken thighs with a pinch of salt and pepper and sear in a hot skillet over medium-high heat for 5-7 minutes per side until cooked through.
5
Remove the chicken from the heat and immediately brush the tops with the basil pesto.
6
In the same skillet, add the fresh spinach and toss for 1 minute until just wilted.
7
Plate the cooked rice and top with the pesto chicken, roasted vegetables, and wilted spinach.