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

Savor a light yet satisfying lunch featuring tender grilled chicken paired with a modest serving of whole wheat pasta and a vibrant medley of roasted vegetables. Finished with a drizzle of olive oil, a touch of lemon, and scattered creamy avocado, this dish offers a delightful blend of textures and flavors—perfectly balanced for your health and fitness goals.

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NUTRITION

396kcal
Protein
26.6g
Fat
22.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (approx 71g)

0.33 cup Whole Wheat Pasta, cooked (approx 43g)

1 cup Roasted Vegetables (Zucchini & Bell Pepper, approx 160g)

1 tbsp Olive Oil

1/4 Avocado (approx 50g)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and juices run clear. Allow to rest briefly, then slice into bite-sized pieces.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss chopped zucchini and bell pepper with a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes or until tender and slightly caramelized.

  • 4

    In a mixing bowl, combine the cooked whole wheat pasta with the roasted vegetables. Add the grilled chicken slices.

  • 5

    Drizzle with olive oil and lemon juice. Gently toss the salad to combine evenly.

  • 6

    Top with diced avocado and adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy this refreshing, balanced 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

Savor a light yet satisfying lunch featuring tender grilled chicken paired with a modest serving of whole wheat pasta and a vibrant medley of roasted vegetables. Finished with a drizzle of olive oil, a touch of lemon, and scattered creamy avocado, this dish offers a delightful blend of textures and flavors—perfectly balanced for your health and fitness goals.

NUTRITION

396kcal
Protein
26.6g
Fat
22.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (approx 71g)

0.33 cup Whole Wheat Pasta, cooked (approx 43g)

1 cup Roasted Vegetables (Zucchini & Bell Pepper, approx 160g)

1 tbsp Olive Oil

1/4 Avocado (approx 50g)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and juices run clear. Allow to rest briefly, then slice into bite-sized pieces.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss chopped zucchini and bell pepper with a small drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes or until tender and slightly caramelized.

  • 4

    In a mixing bowl, combine the cooked whole wheat pasta with the roasted vegetables. Add the grilled chicken slices.

  • 5

    Drizzle with olive oil and lemon juice. Gently toss the salad to combine evenly.

  • 6

    Top with diced avocado and adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately and enjoy this refreshing, balanced lunch!