Name: Pesto Chicken with Sundried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Brown rice pasta; 0.5 tbsp Basil pesto; 1 tbsp Oil-packed sundried tomatoes; 1 cup Baby spinach; 0.25 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 Sundried Tomatoes

Sautéed chicken breast and brown rice pasta tossed in a vibrant basil pesto with tangy sundried tomatoes and wilted spinach for a bright and savory finish.

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NUTRITION

Protein

42.3g

Fat

9.9g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Brown rice pasta

0.5 tbsp Basil pesto

1 tbsp Oil-packed sundried tomatoes

1 cup Baby spinach

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Boil a pot of water and cook the brown rice pasta until al dente, then drain and set aside.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and the internal temperature reaches 165 degrees.
4
Remove the chicken from the skillet, let it rest for three minutes, then slice into thin strips.
5
In the same skillet, sauté the minced garlic and sundried tomatoes for one minute until fragrant.
6
Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is just wilted.
7
Stir in the basil pesto and sliced chicken until the dish is thoroughly combined and heated through.