Chicken Pesto with Whole Wheat Pasta and Roasted Vegetables

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

Chicken Pesto with Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto with Whole Wheat Pasta and Roasted Vegetables

Enjoy a vibrant plate of tender grilled chicken tossed with whole wheat pasta, bright roasted vegetables, and a burst of fresh basil pesto. This dish brings together warm, earthy flavors with a delightful aromatic finish, perfect for a nourishing and balanced meal.

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NUTRITION

430kcal
Protein
38.8g
Fat
13.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Whole Wheat Pasta, cooked

1 tbsp Basil Pesto

0.5 cup Roasted Red Bell Pepper

0.5 cup Roasted Zucchini

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces, toss them with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill or pan-sear the chicken on medium-high heat for about 6-7 minutes per side until fully cooked and golden.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 6

    Slice the grilled chicken into strips.

  • 7

    In a large bowl, combine the cooked pasta with the chicken, roasted vegetables, and basil pesto. Toss gently to evenly coat the ingredients.

  • 8

    Serve immediately while warm and enjoy your balanced, flavorful meal.

Chicken Pesto with Whole Wheat Pasta and Roasted Vegetables

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

Chicken Pesto with Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto with Whole Wheat Pasta and Roasted Vegetables

Enjoy a vibrant plate of tender grilled chicken tossed with whole wheat pasta, bright roasted vegetables, and a burst of fresh basil pesto. This dish brings together warm, earthy flavors with a delightful aromatic finish, perfect for a nourishing and balanced meal.

NUTRITION

430kcal
Protein
38.8g
Fat
13.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Whole Wheat Pasta, cooked

1 tbsp Basil Pesto

0.5 cup Roasted Red Bell Pepper

0.5 cup Roasted Zucchini

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces, toss them with a drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill or pan-sear the chicken on medium-high heat for about 6-7 minutes per side until fully cooked and golden.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 6

    Slice the grilled chicken into strips.

  • 7

    In a large bowl, combine the cooked pasta with the chicken, roasted vegetables, and basil pesto. Toss gently to evenly coat the ingredients.

  • 8

    Serve immediately while warm and enjoy your balanced, flavorful meal.