Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Roasted Bell Peppers

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

Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Roasted Bell Peppers

Enjoy a vibrant plate featuring juicy Cajun-spiced chicken paired with al dente whole wheat pasta tossed in a light creamy Greek yogurt sauce and complemented by sweet, roasted bell peppers. This one-dish meal brings bold flavors with balanced nutrition, perfect for a satisfying dinner.

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NUTRITION

341kcal
Protein
38g
Fat
8.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Cajun Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the red bell pepper into strips, drizzle with half the olive oil, season with a pinch of salt and pepper, and roast on a baking sheet for 15 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with Cajun seasoning, salt, and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

  • 3

    Cook the chicken breast for 5-6 minutes per side until fully cooked and lightly charred on the outside. Once done, let it rest for a couple of minutes before slicing into strips.

  • 4

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

  • 5

    In a mixing bowl, combine the cooked pasta with the nonfat Greek yogurt. Add a dash more Cajun seasoning if desired, stirring until evenly coated.

  • 6

    Plate the creamy pasta, top with sliced Cajun chicken and roasted bell peppers, and serve immediately.

Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Roasted Bell Peppers

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

Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Cajun Chicken with Creamy Whole Wheat Pasta and Roasted Bell Peppers

Enjoy a vibrant plate featuring juicy Cajun-spiced chicken paired with al dente whole wheat pasta tossed in a light creamy Greek yogurt sauce and complemented by sweet, roasted bell peppers. This one-dish meal brings bold flavors with balanced nutrition, perfect for a satisfying dinner.

NUTRITION

341kcal
Protein
38g
Fat
8.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Cajun Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the red bell pepper into strips, drizzle with half the olive oil, season with a pinch of salt and pepper, and roast on a baking sheet for 15 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with Cajun seasoning, salt, and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

  • 3

    Cook the chicken breast for 5-6 minutes per side until fully cooked and lightly charred on the outside. Once done, let it rest for a couple of minutes before slicing into strips.

  • 4

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

  • 5

    In a mixing bowl, combine the cooked pasta with the nonfat Greek yogurt. Add a dash more Cajun seasoning if desired, stirring until evenly coated.

  • 6

    Plate the creamy pasta, top with sliced Cajun chicken and roasted bell peppers, and serve immediately.