Fresh Chicken Pesto Pasta with Roasted Vegetables

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

Fresh Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant, nutrient-packed dish that marries tender, seasoned chicken with whole wheat pasta tossed in a rich, homemade pesto, paired with perfectly roasted vegetables. The combination of fresh basil, sun-roasted cherry tomatoes, and a medley of broccoli and zucchini creates a delightful mix of textures and flavors that excite the palate while keeping the meal lean and satisfying.

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NUTRITION

476kcal
Protein
38g
Fat
20.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2/3 cup Whole Wheat Pasta (cooked)

2 tablespoons Homemade Pesto Sauce

1/2 cup Roasted Broccoli

1/2 cup Roasted Cherry Tomatoes

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables by chopping broccoli (and zucchini if desired) and halving the cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until it reaches an internal temperature of 165°F, then let it rest and slice into strips.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a large bowl, toss the warm pasta with the homemade pesto sauce until evenly coated.

  • 7

    Combine the sliced chicken, roasted vegetables, and pesto pasta on a plate. Serve warm and enjoy your fresh, balanced meal.

Fresh Chicken Pesto Pasta with Roasted Vegetables

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

Fresh Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant, nutrient-packed dish that marries tender, seasoned chicken with whole wheat pasta tossed in a rich, homemade pesto, paired with perfectly roasted vegetables. The combination of fresh basil, sun-roasted cherry tomatoes, and a medley of broccoli and zucchini creates a delightful mix of textures and flavors that excite the palate while keeping the meal lean and satisfying.

NUTRITION

476kcal
Protein
38g
Fat
20.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2/3 cup Whole Wheat Pasta (cooked)

2 tablespoons Homemade Pesto Sauce

1/2 cup Roasted Broccoli

1/2 cup Roasted Cherry Tomatoes

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables by chopping broccoli (and zucchini if desired) and halving the cherry tomatoes. Toss them with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and lightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until it reaches an internal temperature of 165°F, then let it rest and slice into strips.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a large bowl, toss the warm pasta with the homemade pesto sauce until evenly coated.

  • 7

    Combine the sliced chicken, roasted vegetables, and pesto pasta on a plate. Serve warm and enjoy your fresh, balanced meal.