Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

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

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

Savor a delicious dish featuring juicy, herb-marinated chicken breast paired with hearty whole wheat pasta, all tossed in a vibrant, homemade basil pesto. Complemented by a medley of oven-roasted bell peppers and zucchini, this dish offers a perfect balance of protein, fiber, and bright flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

508kcal
Protein
37.1g
Fat
20.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tablespoons Fresh Basil Pesto

1 cup Roasted Mixed Vegetables (Bell Peppers & Zucchini)

1 teaspoon Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss chopped bell peppers and zucchini with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for approximately 20 minutes or until tender and slightly charred at the edges.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until cooked through.

  • 4

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

  • 5

    Slice the chicken into strips or bite-sized pieces. In a large bowl, combine the pasta, chicken slices, and roasted vegetables. Drizzle with fresh basil pesto and gently toss to combine.

  • 6

    Serve warm and enjoy your balanced, flavorful meal.

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

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

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

Savor a delicious dish featuring juicy, herb-marinated chicken breast paired with hearty whole wheat pasta, all tossed in a vibrant, homemade basil pesto. Complemented by a medley of oven-roasted bell peppers and zucchini, this dish offers a perfect balance of protein, fiber, and bright flavors.

NUTRITION

508kcal
Protein
37.1g
Fat
20.3g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tablespoons Fresh Basil Pesto

1 cup Roasted Mixed Vegetables (Bell Peppers & Zucchini)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss chopped bell peppers and zucchini with olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for approximately 20 minutes or until tender and slightly charred at the edges.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until cooked through.

  • 4

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

  • 5

    Slice the chicken into strips or bite-sized pieces. In a large bowl, combine the pasta, chicken slices, and roasted vegetables. Drizzle with fresh basil pesto and gently toss to combine.

  • 6

    Serve warm and enjoy your balanced, flavorful meal.