Lemon-Garlic Chicken and Roasted Vegetable Pasta

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

Lemon-Garlic Chicken and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Chicken and Roasted Vegetable Pasta

A bright and savory dish featuring tender lemon-garlic chicken paired with whole wheat pasta and a medley of roasted vegetables. The tang of lemon and fragrant garlic elevate this balanced, robust meal that's perfect for a wholesome dinner.

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NUTRITION

382kcal
Protein
45.2g
Fat
9.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1 teaspoon Olive Oil

1 medium Lemon (zested and juiced)

2 cloves Garlic (minced)

2 tablespoons Fresh Parsley (chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced zucchini and red bell pepper in olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

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

  • 3

    While vegetables are roasting, season the chicken breast with salt, pepper, lemon zest, and minced garlic. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side, until fully cooked and golden.

  • 4

    Once cooked, slice the chicken into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions. Drain and return it to the pot.

  • 6

    Mix in the lemon juice, roasted vegetables, sliced chicken, and chopped parsley with the pasta, ensuring all flavors meld together.

  • 7

    Serve warm and enjoy this balanced dish that's rich in protein and vibrant in flavor.

Lemon-Garlic Chicken and Roasted Vegetable Pasta

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

Lemon-Garlic Chicken and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Chicken and Roasted Vegetable Pasta

A bright and savory dish featuring tender lemon-garlic chicken paired with whole wheat pasta and a medley of roasted vegetables. The tang of lemon and fragrant garlic elevate this balanced, robust meal that's perfect for a wholesome dinner.

NUTRITION

382kcal
Protein
45.2g
Fat
9.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1 teaspoon Olive Oil

1 medium Lemon (zested and juiced)

2 cloves Garlic (minced)

2 tablespoons Fresh Parsley (chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss sliced zucchini and red bell pepper in olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

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

  • 3

    While vegetables are roasting, season the chicken breast with salt, pepper, lemon zest, and minced garlic. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side, until fully cooked and golden.

  • 4

    Once cooked, slice the chicken into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions. Drain and return it to the pot.

  • 6

    Mix in the lemon juice, roasted vegetables, sliced chicken, and chopped parsley with the pasta, ensuring all flavors meld together.

  • 7

    Serve warm and enjoy this balanced dish that's rich in protein and vibrant in flavor.