Herb-Roasted Chicken with Creamy Chickpea Pasta and Roasted Vegetables

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

Herb-Roasted Chicken with Creamy Chickpea Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Chickpea Pasta and Roasted Vegetables

Enjoy a balanced dinner featuring tender herb-roasted chicken paired with a light, creamy chickpea pasta and a medley of roasted vegetables. The dish brings together fresh herbs, vibrant veggies, and a tangy Greek yogurt sauce for a satisfying, nutrient-packed meal.

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NUTRITION

434kcal
Protein
46.8g
Fat
10.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Chickpea Pasta

1/2 medium Bell Pepper (sliced)

1/2 small Zucchini (sliced)

1/4 cup sliced Red Onion

2 tbsp Plain Nonfat Greek Yogurt

Mixed Fresh Herbs to taste

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the Chicken Breast on a lightly greased baking sheet. Drizzle with 1 tsp olive oil and season with salt, pepper, and mixed fresh herbs.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    Meanwhile, toss the sliced bell pepper, zucchini, and red onion with the remaining olive oil, salt, pepper, and a pinch of herbs. Spread them evenly on a separate baking tray.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Cook the chickpea pasta according to package instructions. Once cooked, drain and set aside.

  • 7

    In a small bowl, mix the Greek yogurt with a pinch of salt and chopped herbs to create a light creamy sauce.

  • 8

    Slice the roasted chicken and combine with the chickpea pasta. Toss gently with the creamy yogurt sauce.

  • 9

    Plate the pasta and chicken mixture, and top with the roasted vegetables. Serve warm and enjoy.

Herb-Roasted Chicken with Creamy Chickpea Pasta and Roasted Vegetables

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

Herb-Roasted Chicken with Creamy Chickpea Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Creamy Chickpea Pasta and Roasted Vegetables

Enjoy a balanced dinner featuring tender herb-roasted chicken paired with a light, creamy chickpea pasta and a medley of roasted vegetables. The dish brings together fresh herbs, vibrant veggies, and a tangy Greek yogurt sauce for a satisfying, nutrient-packed meal.

NUTRITION

434kcal
Protein
46.8g
Fat
10.5g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Chickpea Pasta

1/2 medium Bell Pepper (sliced)

1/2 small Zucchini (sliced)

1/4 cup sliced Red Onion

2 tbsp Plain Nonfat Greek Yogurt

Mixed Fresh Herbs to taste

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the Chicken Breast on a lightly greased baking sheet. Drizzle with 1 tsp olive oil and season with salt, pepper, and mixed fresh herbs.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    Meanwhile, toss the sliced bell pepper, zucchini, and red onion with the remaining olive oil, salt, pepper, and a pinch of herbs. Spread them evenly on a separate baking tray.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Cook the chickpea pasta according to package instructions. Once cooked, drain and set aside.

  • 7

    In a small bowl, mix the Greek yogurt with a pinch of salt and chopped herbs to create a light creamy sauce.

  • 8

    Slice the roasted chicken and combine with the chickpea pasta. Toss gently with the creamy yogurt sauce.

  • 9

    Plate the pasta and chicken mixture, and top with the roasted vegetables. Serve warm and enjoy.