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 plate brimming with succulent grilled chicken, al dente whole wheat pasta, and a colorful medley of roasted vegetables tossed in a lively basil pesto. The dish offers a satisfying blend of textures and flavors—smoky, herby, and fresh—perfect for a balanced meal any time of day.

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NUTRITION

432kcal
Protein
41.3g
Fat
17.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup Cherry Tomatoes

1/3 medium Zucchini

1/3 medium Red Bell Pepper

1 tbsp Basil Pesto

1/2 tsp Olive Oil (for roasting vegetables)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop cherry tomatoes, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with 1/2 teaspoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper. Grill or cook in a non-stick pan over medium heat for about 5-6 minutes per side or until cooked through and juices run clear.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Add 1 tablespoon of basil pesto and gently toss everything until well coated.

  • 8

    Serve immediately while warm and enjoy your balanced, flavorful 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 plate brimming with succulent grilled chicken, al dente whole wheat pasta, and a colorful medley of roasted vegetables tossed in a lively basil pesto. The dish offers a satisfying blend of textures and flavors—smoky, herby, and fresh—perfect for a balanced meal any time of day.

NUTRITION

432kcal
Protein
41.3g
Fat
17.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup Cherry Tomatoes

1/3 medium Zucchini

1/3 medium Red Bell Pepper

1 tbsp Basil Pesto

1/2 tsp Olive Oil (for roasting vegetables)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop cherry tomatoes, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with 1/2 teaspoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    Season the chicken breast with salt and pepper. Grill or cook in a non-stick pan over medium heat for about 5-6 minutes per side or until cooked through and juices run clear.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Add 1 tablespoon of basil pesto and gently toss everything until well coated.

  • 8

    Serve immediately while warm and enjoy your balanced, flavorful meal.