Name: Pesto Chicken with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Bell and Evans Chicken Breast; 1.5 tbsp Basil Pesto; 0.75 oz Tillamook Mozzarella Cheese; 1 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

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 Tomatoes

Tender chicken breast roasted with a vibrant basil pesto and topped with melted Tillamook mozzarella, served alongside blistered, juicy cherry tomatoes.

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NUTRITION

Protein

52.6g

Fat

24.8g

Carbs

8.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Bell and Evans Chicken Breast

1.5 tbsp Basil Pesto

0.75 oz Tillamook Mozzarella Cheese

1 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.
3
Place the chicken on the prepared baking sheet and spread the basil pesto evenly over the top surface.
4
In a small bowl, toss the cherry tomatoes with olive oil until coated, then scatter them around the chicken.
5
Roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 160°F.
6
Sprinkle the shredded Tillamook mozzarella over the pesto-topped chicken and return to the oven for 2 to 3 minutes until the cheese is melted and bubbly.
7
Remove from the oven and let the chicken rest for 5 minutes to lock in juices before serving with the roasted tomatoes.