YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Vegetable Pasta Bowl
Enjoy a light and flavorful lunch bowl featuring tender grilled chicken breast served atop a bed of whole wheat pasta and vibrant mixed vegetables. Finished with a drizzle of extra virgin olive oil, this bowl offers a balanced mix of protein, wholesome carbohydrates, and healthy fats that keep your taste buds and body satisfied.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 cup Mixed Vegetables
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Preheat your grill (or grill pan) over medium-high heat.
Season the chicken breast lightly with salt, pepper, and optionally a squeeze of lemon.
Grill the chicken for about 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
If desired, lightly sauté the mixed vegetables in a non-stick pan over medium heat for 3-4 minutes, or serve them fresh for extra crunch and nutrients.
In a bowl, toss the cooked pasta and mixed vegetables with extra virgin olive oil, and a pinch of salt and pepper to taste.
Top the pasta bowl with sliced grilled chicken.
Serve warm and enjoy your balanced and delicious lunch!