Creamy Jerk Chicken Pasta with Bell Peppers

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

Creamy Jerk Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Jerk Chicken Pasta with Bell Peppers

Savor a vibrant, creamy jerk chicken pasta accented with tender bell peppers and a touch of tangy Greek yogurt. This dish perfectly balances the spicy, aromatic notes of jerk seasoning with the mellow creaminess of yogurt, making it ideal for a satisfying and health-conscious meal any time of day.

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NUTRITION

469kcal
Protein
47.1g
Fat
9.7g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Jerk Seasoning

1 Garlic Clove

1 tbsp Lime Juice

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Season the chicken breast with jerk seasoning and a squeeze of lime juice.

  • 3

    Add the chicken and minced garlic to the skillet. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes per side depending on thickness.

  • 4

    While the chicken cooks, slice the red bell pepper into strips and set aside.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt with a pinch of jerk seasoning and lime juice to create a creamy sauce.

  • 6

    Combine the cooked whole wheat pasta with the sautéed bell peppers in a large bowl.

  • 7

    Slice the cooked chicken into strips and mix into the pasta and bell peppers.

  • 8

    Drizzle the creamy yogurt sauce over the pasta mixture and toss gently to coat evenly.

  • 9

    Adjust seasoning with salt and extra jerk seasoning if desired before serving.

Creamy Jerk Chicken Pasta with Bell Peppers

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

Creamy Jerk Chicken Pasta with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Creamy Jerk Chicken Pasta with Bell Peppers

Savor a vibrant, creamy jerk chicken pasta accented with tender bell peppers and a touch of tangy Greek yogurt. This dish perfectly balances the spicy, aromatic notes of jerk seasoning with the mellow creaminess of yogurt, making it ideal for a satisfying and health-conscious meal any time of day.

NUTRITION

469kcal
Protein
47.1g
Fat
9.7g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Jerk Seasoning

1 Garlic Clove

1 tbsp Lime Juice

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Season the chicken breast with jerk seasoning and a squeeze of lime juice.

  • 3

    Add the chicken and minced garlic to the skillet. Sauté until the chicken is cooked through and lightly browned, about 5-7 minutes per side depending on thickness.

  • 4

    While the chicken cooks, slice the red bell pepper into strips and set aside.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt with a pinch of jerk seasoning and lime juice to create a creamy sauce.

  • 6

    Combine the cooked whole wheat pasta with the sautéed bell peppers in a large bowl.

  • 7

    Slice the cooked chicken into strips and mix into the pasta and bell peppers.

  • 8

    Drizzle the creamy yogurt sauce over the pasta mixture and toss gently to coat evenly.

  • 9

    Adjust seasoning with salt and extra jerk seasoning if desired before serving.