Grilled Chicken Pasta Salad with Roasted Vegetables

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

Grilled Chicken Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Vegetables

Enjoy a refreshing yet satisfying pasta salad that balances tender grilled chicken and whole wheat pasta with beautifully roasted vegetables. This dish features vibrant red bell peppers, zucchini, and cherry tomatoes, lightly dressed in olive oil and lemon juice for a bright, summery flavor perfect for lunch.

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NUTRITION

379kcal
Protein
39.6g
Fat
9.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (grilled)

0.75 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop red bell pepper, zucchini, and, if desired, halve the cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Grill the chicken breast until fully cooked and lightly charred on the outside. Let it rest for a few minutes before slicing it into bite-sized pieces.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and sliced grilled chicken.

  • 6

    Drizzle with extra lemon juice and a dash more olive oil if desired, then gently toss all ingredients together. Season with additional salt and pepper to taste.

  • 7

    Serve warm or chilled as a satisfying lunch.

Grilled Chicken Pasta Salad with Roasted Vegetables

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

Grilled Chicken Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Roasted Vegetables

Enjoy a refreshing yet satisfying pasta salad that balances tender grilled chicken and whole wheat pasta with beautifully roasted vegetables. This dish features vibrant red bell peppers, zucchini, and cherry tomatoes, lightly dressed in olive oil and lemon juice for a bright, summery flavor perfect for lunch.

NUTRITION

379kcal
Protein
39.6g
Fat
9.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (grilled)

0.75 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop red bell pepper, zucchini, and, if desired, halve the cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Grill the chicken breast until fully cooked and lightly charred on the outside. Let it rest for a few minutes before slicing it into bite-sized pieces.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, and sliced grilled chicken.

  • 6

    Drizzle with extra lemon juice and a dash more olive oil if desired, then gently toss all ingredients together. Season with additional salt and pepper to taste.

  • 7

    Serve warm or chilled as a satisfying lunch.