Creamy Lemon-Garlic Pasta with Roasted Vegetables

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

Creamy Lemon-Garlic Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Garlic Pasta with Roasted Vegetables

Savor this vibrant medley where al dente whole wheat spaghetti is tossed with tender grilled chicken, roasted seasonal vegetables, and a luscious, tangy lemon-garlic creamy sauce. This dish harmonizes refreshing citrus notes with warm roasted flavors, creating a comforting yet lively meal perfect for a balanced dinner.

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NUTRITION

555kcal
Protein
47.2g
Fat
15.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Spaghetti (dry)

3 ounces Grilled Chicken Breast

1/4 cup Non-Fat Greek Yogurt

1 ounce Feta Cheese

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1.5 tablespoons Lemon Juice

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting vegetables. Toss broccoli, zucchini, and bell pepper with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.

  • 2

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

  • 3

    In a small bowl, combine non-fat Greek yogurt, lemon juice, minced garlic, salt, and pepper. Whisk until smooth to create a creamy sauce.

  • 4

    Slice the grilled chicken breast into bite-sized pieces.

  • 5

    In a large mixing bowl, combine the warm spaghetti with the creamy sauce, roasted vegetables, and chicken. Toss gently to coat evenly.

  • 6

    Top the dish with crumbled feta cheese and a final sprinkle of black pepper before serving.

Creamy Lemon-Garlic Pasta with Roasted Vegetables

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

Creamy Lemon-Garlic Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Garlic Pasta with Roasted Vegetables

Savor this vibrant medley where al dente whole wheat spaghetti is tossed with tender grilled chicken, roasted seasonal vegetables, and a luscious, tangy lemon-garlic creamy sauce. This dish harmonizes refreshing citrus notes with warm roasted flavors, creating a comforting yet lively meal perfect for a balanced dinner.

NUTRITION

555kcal
Protein
47.2g
Fat
15.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Spaghetti (dry)

3 ounces Grilled Chicken Breast

1/4 cup Non-Fat Greek Yogurt

1 ounce Feta Cheese

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1.5 tablespoons Lemon Juice

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting vegetables. Toss broccoli, zucchini, and bell pepper with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20 minutes or until tender and slightly caramelized.

  • 2

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

  • 3

    In a small bowl, combine non-fat Greek yogurt, lemon juice, minced garlic, salt, and pepper. Whisk until smooth to create a creamy sauce.

  • 4

    Slice the grilled chicken breast into bite-sized pieces.

  • 5

    In a large mixing bowl, combine the warm spaghetti with the creamy sauce, roasted vegetables, and chicken. Toss gently to coat evenly.

  • 6

    Top the dish with crumbled feta cheese and a final sprinkle of black pepper before serving.