Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Sautéed Bell Peppers

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

Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Sautéed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Sautéed Bell Peppers

Enjoy a vibrant and satisfying dish featuring perfectly spiced pan-seared chicken paired with tender whole wheat pasta lightly tossed in a creamy, tangy Greek yogurt sauce. Sautéed bell peppers add a crisp, colorful crunch to create a balanced and indulgent meal.

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NUTRITION

372kcal
Protein
38.5g
Fat
10g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

1/2 cup cooked Whole Wheat Pasta

1 medium Bell Pepper

1 tsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

1 clove Garlic, minced

1 tsp Chili Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Season the chicken breast with chili powder, salt, and black pepper.

  • 2

    Heat olive oil in a pan over medium-high heat and add the minced garlic, cooking briefly until fragrant.

  • 3

    Add the seasoned chicken to the pan and sear it for about 4-5 minutes per side until fully cooked and golden on the outside.

  • 4

    In a separate pot, prepare the whole wheat pasta according to package instructions until al dente, then drain.

  • 5

    While the pasta cooks, slice the bell pepper into strips and sauté in the same pan (if desired, add a splash more olive oil) for about 3-4 minutes until tender with a slight char.

  • 6

    Reduce the heat to low and mix the cooked pasta with low-fat Greek yogurt to create a creamy sauce, stirring well.

  • 7

    Slice the pan-seared chicken and arrange it over the creamy pasta, then top with the sautéed bell peppers.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Sautéed Bell Peppers

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

Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Sautéed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Spicy Pan-Seared Chicken with Creamy Whole Wheat Pasta and Sautéed Bell Peppers

Enjoy a vibrant and satisfying dish featuring perfectly spiced pan-seared chicken paired with tender whole wheat pasta lightly tossed in a creamy, tangy Greek yogurt sauce. Sautéed bell peppers add a crisp, colorful crunch to create a balanced and indulgent meal.

NUTRITION

372kcal
Protein
38.5g
Fat
10g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

1/2 cup cooked Whole Wheat Pasta

1 medium Bell Pepper

1 tsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

1 clove Garlic, minced

1 tsp Chili Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Season the chicken breast with chili powder, salt, and black pepper.

  • 2

    Heat olive oil in a pan over medium-high heat and add the minced garlic, cooking briefly until fragrant.

  • 3

    Add the seasoned chicken to the pan and sear it for about 4-5 minutes per side until fully cooked and golden on the outside.

  • 4

    In a separate pot, prepare the whole wheat pasta according to package instructions until al dente, then drain.

  • 5

    While the pasta cooks, slice the bell pepper into strips and sauté in the same pan (if desired, add a splash more olive oil) for about 3-4 minutes until tender with a slight char.

  • 6

    Reduce the heat to low and mix the cooked pasta with low-fat Greek yogurt to create a creamy sauce, stirring well.

  • 7

    Slice the pan-seared chicken and arrange it over the creamy pasta, then top with the sautéed bell peppers.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.