Herb-Crusted Chicken with Red Lentil Pasta Primavera

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

Herb-Crusted Chicken with Red Lentil Pasta Primavera

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Red Lentil Pasta Primavera

Enjoy a light yet satisfying meal featuring tender herb-crusted chicken paired with a vibrant red lentil pasta primavera. Bursting with fresh tomatoes, zucchini, and spinach, this dish is lightly dressed in olive oil with a hint of garlic and finished with a sprinkle of Parmesan, creating a balanced plate that's as nutritious as it is flavorful.

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NUTRITION

471kcal
Protein
44.4g
Fat
10.8g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Red Lentil Pasta (dry)

1/2 cup Cherry Tomatoes (halved)

1 medium Zucchini

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (chopped)

1 clove Garlic

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the chopped fresh herbs and minced garlic. Rub this mixture evenly over the chicken breast.

  • 3

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken is baking, cook the red lentil pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a large pan, heat the olive oil over medium heat. Add the halved cherry tomatoes and sliced zucchini, and sauté until just tender, about 3-5 minutes.

  • 6

    Add the fresh spinach to the pan and stir until just wilted.

  • 7

    Toss in the cooked pasta with the vegetables to combine flavors.

  • 8

    Slice the baked chicken breast and serve it atop or alongside the pasta primavera. Sprinkle with grated Parmesan cheese before serving.

Herb-Crusted Chicken with Red Lentil Pasta Primavera

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

Herb-Crusted Chicken with Red Lentil Pasta Primavera

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Red Lentil Pasta Primavera

Enjoy a light yet satisfying meal featuring tender herb-crusted chicken paired with a vibrant red lentil pasta primavera. Bursting with fresh tomatoes, zucchini, and spinach, this dish is lightly dressed in olive oil with a hint of garlic and finished with a sprinkle of Parmesan, creating a balanced plate that's as nutritious as it is flavorful.

NUTRITION

471kcal
Protein
44.4g
Fat
10.8g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Red Lentil Pasta (dry)

1/2 cup Cherry Tomatoes (halved)

1 medium Zucchini

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (chopped)

1 clove Garlic

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the chopped fresh herbs and minced garlic. Rub this mixture evenly over the chicken breast.

  • 3

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken is baking, cook the red lentil pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a large pan, heat the olive oil over medium heat. Add the halved cherry tomatoes and sliced zucchini, and sauté until just tender, about 3-5 minutes.

  • 6

    Add the fresh spinach to the pan and stir until just wilted.

  • 7

    Toss in the cooked pasta with the vegetables to combine flavors.

  • 8

    Slice the baked chicken breast and serve it atop or alongside the pasta primavera. Sprinkle with grated Parmesan cheese before serving.