Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Enjoy a vibrant, satisfying meal featuring tender chicken mingled with whole wheat pasta and a light, creamy pesto sauce. Roasted vegetables add a burst of color and flavor, creating a harmoniously balanced dish that’s both comforting and nutritious.

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NUTRITION

490kcal
Protein
40.5g
Fat
14.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tbsp Light Pesto

1 cup Mixed Roasted Vegetables

2 tbsp Non-Fat Greek Yogurt

3 sprays Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking tray with parchment paper and lightly spray with olive oil.

  • 2

    Season the chicken breast with salt and pepper. Place it on the baking tray and roast in the oven for 18-20 minutes until fully cooked.

  • 3

    While the chicken is roasting, prepare the mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes) by tossing them with a light spray of olive oil, salt, and pepper. Spread on another baking tray and roast for approximately 15 minutes until tender.

  • 4

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

  • 5

    In a small bowl, mix the light pesto with non-fat Greek yogurt to create a creamy sauce.

  • 6

    Slice the roasted chicken into strips. In a large mixing bowl, combine the pasta, chicken, roasted vegetables, and the creamy pesto sauce. Toss gently to ensure an even coating.

  • 7

    Serve immediately and enjoy your flavorful, balanced meal.

Creamy Pesto Chicken Pasta with Roasted Vegetables

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

Creamy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Chicken Pasta with Roasted Vegetables

Enjoy a vibrant, satisfying meal featuring tender chicken mingled with whole wheat pasta and a light, creamy pesto sauce. Roasted vegetables add a burst of color and flavor, creating a harmoniously balanced dish that’s both comforting and nutritious.

NUTRITION

490kcal
Protein
40.5g
Fat
14.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tbsp Light Pesto

1 cup Mixed Roasted Vegetables

2 tbsp Non-Fat Greek Yogurt

3 sprays Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking tray with parchment paper and lightly spray with olive oil.

  • 2

    Season the chicken breast with salt and pepper. Place it on the baking tray and roast in the oven for 18-20 minutes until fully cooked.

  • 3

    While the chicken is roasting, prepare the mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes) by tossing them with a light spray of olive oil, salt, and pepper. Spread on another baking tray and roast for approximately 15 minutes until tender.

  • 4

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

  • 5

    In a small bowl, mix the light pesto with non-fat Greek yogurt to create a creamy sauce.

  • 6

    Slice the roasted chicken into strips. In a large mixing bowl, combine the pasta, chicken, roasted vegetables, and the creamy pesto sauce. Toss gently to ensure an even coating.

  • 7

    Serve immediately and enjoy your flavorful, balanced meal.