Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Savor this vibrant dish featuring tender chicken breast, whole wheat pasta tossed in a fragrant basil pesto, and a medley of roasted vegetables that add a burst of flavor and color to your plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
41.2g
Fat
11.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto

1 cup Roasted Mixed Vegetables

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop zucchini and red bell pepper into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Sauté or bake the chicken until cooked through, about 6-8 minutes per side, then slice it into strips.

  • 5

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

  • 6

    In a large bowl, combine the pasta with the basil pesto until evenly coated.

  • 7

    Gently fold in the roasted vegetables and sliced chicken, mixing until the flavors meld.

  • 8

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Savor this vibrant dish featuring tender chicken breast, whole wheat pasta tossed in a fragrant basil pesto, and a medley of roasted vegetables that add a burst of flavor and color to your plate.

NUTRITION

361kcal
Protein
41.2g
Fat
11.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop zucchini and red bell pepper into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Sauté or bake the chicken until cooked through, about 6-8 minutes per side, then slice it into strips.

  • 5

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

  • 6

    In a large bowl, combine the pasta with the basil pesto until evenly coated.

  • 7

    Gently fold in the roasted vegetables and sliced chicken, mixing until the flavors meld.

  • 8

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