Creamy Lemon Garlic Protein Pasta with Roasted Beetroot, Spinach, and Feta

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

Creamy Lemon Garlic Protein Pasta with Roasted Beetroot, Spinach, and Feta

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Protein Pasta with Roasted Beetroot, Spinach, and Feta

Savor a vibrant blend of high-protein pasta, tender grilled chicken, and a medley of sweet roasted beetroot, fresh spinach, and tangy feta, all tossed in a creamy lemon garlic sauce accented with a touch of Greek yogurt. This dish balances bright citrus notes with savory garlic, delivering a satisfying meal that’s both nourishing and delicious.

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NUTRITION

566kcal
Protein
51.8g
Fat
17.6g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 oz high-protein pasta (dry)

3 oz chicken breast

100g beetroot

1 cup fresh spinach

1.3 oz feta cheese

1/4 cup plain nonfat Greek yogurt

1 tbsp lemon juice

1 garlic clove

1 tsp olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and chop the beetroot into bite-sized cubes. Toss with a drizzle of olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    While the beets are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with a little salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and cook the chicken for about 6-7 minutes per side until fully cooked. Once done, slice the chicken into strips.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and a tiny pinch of salt to create the creamy sauce.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted beetroot, fresh spinach, and sliced chicken. Drizzle the creamy lemon garlic sauce over the top and gently toss to coat.

  • 6

    Finish the dish by crumbling feta cheese over the mixture. Serve warm, garnished with a bit of extra lemon zest if desired.

Creamy Lemon Garlic Protein Pasta with Roasted Beetroot, Spinach, and Feta

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

Creamy Lemon Garlic Protein Pasta with Roasted Beetroot, Spinach, and Feta

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Protein Pasta with Roasted Beetroot, Spinach, and Feta

Savor a vibrant blend of high-protein pasta, tender grilled chicken, and a medley of sweet roasted beetroot, fresh spinach, and tangy feta, all tossed in a creamy lemon garlic sauce accented with a touch of Greek yogurt. This dish balances bright citrus notes with savory garlic, delivering a satisfying meal that’s both nourishing and delicious.

NUTRITION

566kcal
Protein
51.8g
Fat
17.6g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

2 oz high-protein pasta (dry)

3 oz chicken breast

100g beetroot

1 cup fresh spinach

1.3 oz feta cheese

1/4 cup plain nonfat Greek yogurt

1 tbsp lemon juice

1 garlic clove

1 tsp olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and chop the beetroot into bite-sized cubes. Toss with a drizzle of olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet. Roast for about 20-25 minutes until tender.

  • 2

    While the beets are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with a little salt and pepper. In a skillet over medium heat, add a small drizzle of olive oil and cook the chicken for about 6-7 minutes per side until fully cooked. Once done, slice the chicken into strips.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and a tiny pinch of salt to create the creamy sauce.

  • 5

    In a large mixing bowl, combine the cooked pasta, roasted beetroot, fresh spinach, and sliced chicken. Drizzle the creamy lemon garlic sauce over the top and gently toss to coat.

  • 6

    Finish the dish by crumbling feta cheese over the mixture. Serve warm, garnished with a bit of extra lemon zest if desired.