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

Enjoy a vibrant and satisfying plate of tender roasted chicken breast sliced over a bed of hearty whole wheat pasta, tossed with a fresh, basil-forward pesto and an array of colorful, roasted vegetables. Each bite delivers a balance of savory proteins and natural sweetness from the veggies, making it a perfect dinner that’s as wholesome as it is delicious.

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NUTRITION

576kcal
Protein
46g
Fat
20g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1.5 tbsp Pesto Sauce

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss your choice of mixed vegetables (such as zucchini, bell peppers, carrots, or broccoli) in a small amount of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, 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.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 6-7 minutes on each side until fully cooked and nicely browned. Allow the chicken to rest for a few minutes before slicing it into strips.

  • 4

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Drizzle the pesto sauce over the top and gently toss the mixture until everything is evenly coated.

  • 5

    Serve warm and enjoy your balanced, nutrient-rich dinner!

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

Enjoy a vibrant and satisfying plate of tender roasted chicken breast sliced over a bed of hearty whole wheat pasta, tossed with a fresh, basil-forward pesto and an array of colorful, roasted vegetables. Each bite delivers a balance of savory proteins and natural sweetness from the veggies, making it a perfect dinner that’s as wholesome as it is delicious.

NUTRITION

576kcal
Protein
46g
Fat
20g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1.5 tbsp Pesto Sauce

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss your choice of mixed vegetables (such as zucchini, bell peppers, carrots, or broccoli) in a small amount of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, 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.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 6-7 minutes on each side until fully cooked and nicely browned. Allow the chicken to rest for a few minutes before slicing it into strips.

  • 4

    In a large bowl, combine the cooked pasta, roasted vegetables, and sliced chicken. Drizzle the pesto sauce over the top and gently toss the mixture until everything is evenly coated.

  • 5

    Serve warm and enjoy your balanced, nutrient-rich dinner!