Name: Pesto Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1.5 tbsp Basil pesto; 1 cup Zucchini; 0.5 cup Red bell pepper; 0.5 cup Cherry tomatoes; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Pesto Baked Chicken 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 Baked Chicken with Roasted Vegetables

Oven-baked chicken breast coated in a vibrant basil pesto and served alongside a savory medley of roasted zucchini and peppers.

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NUTRITION

Protein

53.7g

Fat

21.9g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1.5 tbsp Basil pesto

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cherry tomatoes

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the zucchini and red bell pepper into bite-sized pieces.
3
On a large sheet pan, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, sea salt, and black pepper until evenly coated.
4
Move the vegetables to the sides of the pan and place the chicken breast in the center.
5
Spread the basil pesto evenly over the top of the chicken breast.
6
Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Drizzle the lemon juice over the chicken and vegetables just before serving for a bright finish.