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

Enjoy a refreshing pasta salad featuring tender grilled chicken, al dente pasta, and a medley of roasted vegetables, all tossed with a light, aromatic curry vinaigrette. This dish balances savory flavors with a hint of fruit and creamy avocado, creating a palate-pleasing, nutrient-packed meal perfect for a satisfying lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

378kcal
Protein
20.6g
Fat
12.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2/3 cup Whole Wheat Pasta (cooked)

1 cup Roasted Mixed Vegetables

1 teaspoon Olive Oil

1/4 cup Apple (sliced)

1/4 medium Avocado

1 teaspoon Curry Powder

1 tablespoon Finely Chopped Red Onion

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Toss chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, curry powder, and a pinch of salt and pepper. Spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly charred.

  • 4

    Meanwhile, cook whole wheat pasta according to package instructions until al dente, then drain and cool slightly.

  • 5

    Prepare the grilled chicken by seasoning lightly with salt, pepper, and a pinch more curry powder. Grill until fully cooked and then slice into bite-sized strips.

  • 6

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

  • 7

    Add lemon juice, the remaining olive oil, and gently toss the salad.

  • 8

    Fold in apple slices and diced avocado last, being careful not to mash them.

  • 9

    Adjust seasoning with salt and pepper if needed before serving.

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

Enjoy a refreshing pasta salad featuring tender grilled chicken, al dente pasta, and a medley of roasted vegetables, all tossed with a light, aromatic curry vinaigrette. This dish balances savory flavors with a hint of fruit and creamy avocado, creating a palate-pleasing, nutrient-packed meal perfect for a satisfying lunch.

NUTRITION

378kcal
Protein
20.6g
Fat
12.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

2/3 cup Whole Wheat Pasta (cooked)

1 cup Roasted Mixed Vegetables

1 teaspoon Olive Oil

1/4 cup Apple (sliced)

1/4 medium Avocado

1 teaspoon Curry Powder

1 tablespoon Finely Chopped Red Onion

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Toss chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, curry powder, and a pinch of salt and pepper. Spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly charred.

  • 4

    Meanwhile, cook whole wheat pasta according to package instructions until al dente, then drain and cool slightly.

  • 5

    Prepare the grilled chicken by seasoning lightly with salt, pepper, and a pinch more curry powder. Grill until fully cooked and then slice into bite-sized strips.

  • 6

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

  • 7

    Add lemon juice, the remaining olive oil, and gently toss the salad.

  • 8

    Fold in apple slices and diced avocado last, being careful not to mash them.

  • 9

    Adjust seasoning with salt and pepper if needed before serving.