Chicken and Roasted Vegetable Pasta Salad

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

Chicken and Roasted Vegetable Pasta Salad

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Pasta Salad

A vibrant and hearty pasta salad featuring tender, lightly seasoned chicken, perfectly roasted peppers, zucchini, and red onions tossed with al dente pasta. Finished with a zesty olive oil and lemon dressing and creamy avocado, this dish is a refreshing and satisfying meal ideal for a midday boost.

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NUTRITION

438kcal
Protein
14.5g
Fat
22.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

20g Chicken Breast

105g cooked Pasta

50g Red Bell Pepper

50g Zucchini

30g Red Onion

15ml Olive Oil

50g Avocado

5ml Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly in a bit of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.

  • 5

    Lightly season a small portion (20g) of chicken breast with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked, about 3-4 minutes per side. Once cooked, dice into small pieces.

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and diced chicken.

  • 7

    Add olive oil, lemon juice, and gently fold in diced avocado. Mix until all ingredients are evenly coated with the dressing.

  • 8

    Taste and adjust seasonings as needed, then serve immediately or chill slightly before serving.

Chicken and Roasted Vegetable Pasta Salad

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

Chicken and Roasted Vegetable Pasta Salad

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Pasta Salad

A vibrant and hearty pasta salad featuring tender, lightly seasoned chicken, perfectly roasted peppers, zucchini, and red onions tossed with al dente pasta. Finished with a zesty olive oil and lemon dressing and creamy avocado, this dish is a refreshing and satisfying meal ideal for a midday boost.

NUTRITION

438kcal
Protein
14.5g
Fat
22.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

20g Chicken Breast

105g cooked Pasta

50g Red Bell Pepper

50g Zucchini

30g Red Onion

15ml Olive Oil

50g Avocado

5ml Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly in a bit of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, cook the pasta according to package instructions until al dente. Drain and set aside.

  • 5

    Lightly season a small portion (20g) of chicken breast with salt and pepper. Sauté in a non-stick skillet over medium heat until fully cooked, about 3-4 minutes per side. Once cooked, dice into small pieces.

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and diced chicken.

  • 7

    Add olive oil, lemon juice, and gently fold in diced avocado. Mix until all ingredients are evenly coated with the dressing.

  • 8

    Taste and adjust seasonings as needed, then serve immediately or chill slightly before serving.