Grilled Chicken and Roasted Vegetable Pasta Bowl

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

Grilled Chicken and Roasted Vegetable Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Bowl

Savor this light and balanced pasta bowl featuring tender grilled chicken accented by sweet roasted bell pepper and zucchini. The dish combines the heartiness of whole-grain pasta with the freshness of garden vegetables, finished with a hint of olive oil to round out the flavors. Perfect for a nutritious, mid-day boost.

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NUTRITION

265kcal
Protein
26.9g
Fat
5.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces grilled chicken breast

1/2 cup cooked pasta

1/2 medium red bell pepper

1/2 medium zucchini

1/2 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper and zucchini into bite-sized pieces, toss with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the vegetables for about 15-20 minutes, until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, season the chicken breast with your preferred herbs and spices. Grill the chicken over medium-high heat until fully cooked through, about 5-6 minutes per side. Once done, slice the chicken into thin strips.

  • 5

    Prepare the pasta according to package instructions and drain thoroughly.

  • 6

    Combine the cooked pasta with the roasted vegetables and grilled chicken in a bowl. Toss gently to mix everything well.

  • 7

    Serve immediately while warm, and enjoy this balanced, tasty lunch bowl.

Grilled Chicken and Roasted Vegetable Pasta Bowl

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

Grilled Chicken and Roasted Vegetable Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Pasta Bowl

Savor this light and balanced pasta bowl featuring tender grilled chicken accented by sweet roasted bell pepper and zucchini. The dish combines the heartiness of whole-grain pasta with the freshness of garden vegetables, finished with a hint of olive oil to round out the flavors. Perfect for a nutritious, mid-day boost.

NUTRITION

265kcal
Protein
26.9g
Fat
5.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces grilled chicken breast

1/2 cup cooked pasta

1/2 medium red bell pepper

1/2 medium zucchini

1/2 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper and zucchini into bite-sized pieces, toss with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 3

    Roast the vegetables for about 15-20 minutes, until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, season the chicken breast with your preferred herbs and spices. Grill the chicken over medium-high heat until fully cooked through, about 5-6 minutes per side. Once done, slice the chicken into thin strips.

  • 5

    Prepare the pasta according to package instructions and drain thoroughly.

  • 6

    Combine the cooked pasta with the roasted vegetables and grilled chicken in a bowl. Toss gently to mix everything well.

  • 7

    Serve immediately while warm, and enjoy this balanced, tasty lunch bowl.