Grilled Chicken with Roasted Peppers and Veggie Pasta

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

Grilled Chicken with Roasted Peppers and Veggie Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Peppers and Veggie Pasta

Savor the delightful fusion of grilled chicken, sweet roasted red peppers, and hearty whole wheat pasta tossed with fresh zucchini and aromatic herbs. This balanced dish brings together a satisfying blend of lean protein and vibrant garden flavors, making it a nourishing choice for a wholesome meal.

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NUTRITION

395kcal
Protein
36.2g
Fat
7.5g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup cooked Whole Wheat Pasta

1 teaspoon Olive Oil

1/2 medium Zucchini

1 teaspoon Garlic Powder

1/2 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill and oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, garlic powder, and dried basil.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let it rest before slicing.

  • 4

    While the chicken is grilling, slice the red bell pepper and zucchini into strips.

  • 5

    In a bowl, toss the red bell pepper (and zucchini if desired) with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the bell peppers on a baking tray and roast in the preheated oven for about 15 minutes until slightly charred and tender.

  • 7

    Prepare the whole wheat pasta according to package directions and drain.

  • 8

    Combine the cooked pasta with the roasted peppers and zucchini, tossing gently to mix the flavors.

  • 9

    Slice the grilled chicken and serve it atop the veggie pasta. Enjoy your balanced, nutrient-packed meal.

Grilled Chicken with Roasted Peppers and Veggie Pasta

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

Grilled Chicken with Roasted Peppers and Veggie Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Peppers and Veggie Pasta

Savor the delightful fusion of grilled chicken, sweet roasted red peppers, and hearty whole wheat pasta tossed with fresh zucchini and aromatic herbs. This balanced dish brings together a satisfying blend of lean protein and vibrant garden flavors, making it a nourishing choice for a wholesome meal.

NUTRITION

395kcal
Protein
36.2g
Fat
7.5g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup cooked Whole Wheat Pasta

1 teaspoon Olive Oil

1/2 medium Zucchini

1 teaspoon Garlic Powder

1/2 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill and oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, garlic powder, and dried basil.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let it rest before slicing.

  • 4

    While the chicken is grilling, slice the red bell pepper and zucchini into strips.

  • 5

    In a bowl, toss the red bell pepper (and zucchini if desired) with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the bell peppers on a baking tray and roast in the preheated oven for about 15 minutes until slightly charred and tender.

  • 7

    Prepare the whole wheat pasta according to package directions and drain.

  • 8

    Combine the cooked pasta with the roasted peppers and zucchini, tossing gently to mix the flavors.

  • 9

    Slice the grilled chicken and serve it atop the veggie pasta. Enjoy your balanced, nutrient-packed meal.