Healthy Pesto Chicken Pasta with Roasted Vegetables

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

Healthy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Pesto Chicken Pasta with Roasted Vegetables

Enjoy a nourishing plate of tender chicken breast paired with a modest serving of whole wheat pasta and a vibrant medley of roasted vegetables, all tossed in a light basil pesto. This dish offers a delightful balance of textures and flavors with savory, slightly sweet roasted veggies complementing the zesty, herb-infused pesto and juicy chicken.

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NUTRITION

487kcal
Protein
46.4g
Fat
14.9g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup cooked Whole Wheat Pasta

1 small Zucchini

1 medium Red Bell Pepper

0.5 cup halved Cherry Tomatoes

2 tbsp Light Basil Pesto

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds, cut the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables with a lightly crushed garlic clove, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat and sauté the chicken for about 5-6 minutes per side or until fully cooked. Once done, slice the chicken into strips.

  • 5

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

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Drizzle the light basil pesto over the mixture and toss gently to coat evenly.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed meal.

Healthy Pesto Chicken Pasta with Roasted Vegetables

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

Healthy Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Pesto Chicken Pasta with Roasted Vegetables

Enjoy a nourishing plate of tender chicken breast paired with a modest serving of whole wheat pasta and a vibrant medley of roasted vegetables, all tossed in a light basil pesto. This dish offers a delightful balance of textures and flavors with savory, slightly sweet roasted veggies complementing the zesty, herb-infused pesto and juicy chicken.

NUTRITION

487kcal
Protein
46.4g
Fat
14.9g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.33 cup cooked Whole Wheat Pasta

1 small Zucchini

1 medium Red Bell Pepper

0.5 cup halved Cherry Tomatoes

2 tbsp Light Basil Pesto

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds, cut the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables with a lightly crushed garlic clove, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium heat and sauté the chicken for about 5-6 minutes per side or until fully cooked. Once done, slice the chicken into strips.

  • 5

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

  • 6

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Drizzle the light basil pesto over the mixture and toss gently to coat evenly.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed meal.