Fresh Pesto Chicken Pasta with Roasted Vegetables

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

Fresh Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken Pasta with Roasted Vegetables

Enjoy a colorful and balanced plate featuring tender roasted chicken breast tossed with whole wheat pasta, fresh pesto sauce, and an assortment of roasted zucchini and red bell peppers. This dish delivers a robust blend of flavors—from the aromatic basil in the pesto to the natural sweetness of the roasted vegetables—making it a satisfying and nutrient-packed option for dinner.

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NUTRITION

520kcal
Protein
45.2g
Fat
18g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta

2 tablespoons Pesto Sauce

1/2 cup Zucchini

1/2 cup Red Bell Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and lightly charred.

  • 4

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

  • 5

    Season the chicken breast lightly with salt and pepper and cook it either by grilling or sautéing until thoroughly cooked. Once cooked, slice into strips.

  • 6

    In a large bowl, combine the cooked pasta, sliced chicken, and roasted vegetables. Drizzle with pesto sauce and gently toss to coat all the ingredients evenly.

  • 7

    Plate the dish and serve immediately while warm.

Fresh Pesto Chicken Pasta with Roasted Vegetables

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

Fresh Pesto Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken Pasta with Roasted Vegetables

Enjoy a colorful and balanced plate featuring tender roasted chicken breast tossed with whole wheat pasta, fresh pesto sauce, and an assortment of roasted zucchini and red bell peppers. This dish delivers a robust blend of flavors—from the aromatic basil in the pesto to the natural sweetness of the roasted vegetables—making it a satisfying and nutrient-packed option for dinner.

NUTRITION

520kcal
Protein
45.2g
Fat
18g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta

2 tablespoons Pesto Sauce

1/2 cup Zucchini

1/2 cup Red Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces, toss with a little olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and lightly charred.

  • 4

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

  • 5

    Season the chicken breast lightly with salt and pepper and cook it either by grilling or sautéing until thoroughly cooked. Once cooked, slice into strips.

  • 6

    In a large bowl, combine the cooked pasta, sliced chicken, and roasted vegetables. Drizzle with pesto sauce and gently toss to coat all the ingredients evenly.

  • 7

    Plate the dish and serve immediately while warm.