Grilled Chicken Breast with Roasted Vegetable Pasta Salad

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

Grilled Chicken Breast with Roasted Vegetable Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Pasta Salad

Savor the delightful balance of perfectly grilled chicken breast paired with a light, roasted vegetable pasta salad. The tender chicken is grilled to perfection and served atop whole wheat pasta mingled with sweet roasted red bell pepper and fresh zucchini, all tossed with a hint of olive oil for a vibrant, satisfying lunch.

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NUTRITION

349kcal
Protein
40.8g
Fat
9.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta

1/2 medium Red Bell Pepper

1 small Zucchini

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Dice the red bell pepper and slice the zucchini into rounds. Toss the vegetables with a teaspoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 4

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

  • 5

    In a bowl, combine the cooked whole wheat pasta with the roasted vegetables. Drizzle with any remaining olive oil if desired and gently toss to mix.

  • 6

    Slice the grilled chicken breast and serve it atop the pasta salad for a balanced, protein-packed lunch.

Grilled Chicken Breast with Roasted Vegetable Pasta Salad

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

Grilled Chicken Breast with Roasted Vegetable Pasta Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Pasta Salad

Savor the delightful balance of perfectly grilled chicken breast paired with a light, roasted vegetable pasta salad. The tender chicken is grilled to perfection and served atop whole wheat pasta mingled with sweet roasted red bell pepper and fresh zucchini, all tossed with a hint of olive oil for a vibrant, satisfying lunch.

NUTRITION

349kcal
Protein
40.8g
Fat
9.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta

1/2 medium Red Bell Pepper

1 small Zucchini

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Dice the red bell pepper and slice the zucchini into rounds. Toss the vegetables with a teaspoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 4

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

  • 5

    In a bowl, combine the cooked whole wheat pasta with the roasted vegetables. Drizzle with any remaining olive oil if desired and gently toss to mix.

  • 6

    Slice the grilled chicken breast and serve it atop the pasta salad for a balanced, protein-packed lunch.