Chicken with Creamy Pesto Pasta and Roasted Vegetables

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

Chicken with Creamy Pesto Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto Pasta and Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast paired with whole wheat pasta coated in a light, creamy pesto sauce, accompanied by a medley of roasted vegetables. The dish is balanced, wholesome, and perfect for a nutritious meal that energizes and satisfies.

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NUTRITION

472kcal
Protein
42g
Fat
18.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 ounces Whole Wheat Pasta (dry)

1 tablespoon Basil Pesto

1 tablespoon Light Cream

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with your favorite spices and a pinch of salt, then either grill or sear in a non-stick pan until fully cooked (internal temperature of 165°F). Slice the chicken once rested.

  • 3

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, whisk together the basil pesto and light cream to create a creamy sauce.

  • 5

    On a baking sheet, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Combine the cooked pasta with the pesto cream sauce, then gently fold in the roasted vegetables.

  • 7

    Serve the creamy pesto pasta with roasted vegetables topped with sliced chicken breast. Enjoy a balanced and flavorful meal!

Chicken with Creamy Pesto Pasta and Roasted Vegetables

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

Chicken with Creamy Pesto Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto Pasta and Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast paired with whole wheat pasta coated in a light, creamy pesto sauce, accompanied by a medley of roasted vegetables. The dish is balanced, wholesome, and perfect for a nutritious meal that energizes and satisfies.

NUTRITION

472kcal
Protein
42g
Fat
18.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 ounces Whole Wheat Pasta (dry)

1 tablespoon Basil Pesto

1 tablespoon Light Cream

1/2 cup Zucchini (sliced)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Red Onion (sliced)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with your favorite spices and a pinch of salt, then either grill or sear in a non-stick pan until fully cooked (internal temperature of 165°F). Slice the chicken once rested.

  • 3

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    In a small bowl, whisk together the basil pesto and light cream to create a creamy sauce.

  • 5

    On a baking sheet, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Combine the cooked pasta with the pesto cream sauce, then gently fold in the roasted vegetables.

  • 7

    Serve the creamy pesto pasta with roasted vegetables topped with sliced chicken breast. Enjoy a balanced and flavorful meal!