Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Savor the vibrant flavors of tender chicken paired with whole wheat pasta tossed in a fresh basil pesto, mingled with a medley of oven-roasted zucchini and bell peppers. This dish delivers a balanced bite with a perfect harmony of herby intensity, roasted sweetness, and the satisfying heartiness of pasta.

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NUTRITION

487kcal
Protein
36.7g
Fat
19.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tbsp Homemade Basil Pesto

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the sliced red bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until slightly caramelized and tender.

  • 4

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

  • 5

    Season the chicken breast with salt and pepper. Grill or sear in a pan over medium-high heat until fully cooked (about 4-5 minutes per side). Slice the chicken into strips.

  • 6

    In a large bowl, combine the cooked pasta, sliced chicken, roasted vegetables, and basil pesto. Toss gently to coat evenly.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm.

Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Savor the vibrant flavors of tender chicken paired with whole wheat pasta tossed in a fresh basil pesto, mingled with a medley of oven-roasted zucchini and bell peppers. This dish delivers a balanced bite with a perfect harmony of herby intensity, roasted sweetness, and the satisfying heartiness of pasta.

NUTRITION

487kcal
Protein
36.7g
Fat
19.6g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

2 tbsp Homemade Basil Pesto

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the sliced red bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until slightly caramelized and tender.

  • 4

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

  • 5

    Season the chicken breast with salt and pepper. Grill or sear in a pan over medium-high heat until fully cooked (about 4-5 minutes per side). Slice the chicken into strips.

  • 6

    In a large bowl, combine the cooked pasta, sliced chicken, roasted vegetables, and basil pesto. Toss gently to coat evenly.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm.