Grilled Chicken Breast with Roasted Red Pepper Pasta

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

Grilled Chicken Breast with Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Red Pepper Pasta

Savor a vibrant and wholesome lunch featuring juicy grilled chicken breast paired with a light whole wheat pasta tossed in a tangy roasted red pepper sauce. The dish is accented with fresh roasted red peppers and a hint of garlic, finished with a drizzle of olive oil. A delicious balance of protein and whole grains that keeps your taste buds excited and your meal plan on track.

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NUTRITION

469kcal
Protein
58.7g
Fat
8.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

7 ounces Grilled Chicken Breast

1 cup cooked Whole Wheat Pasta

1/2 cup Roasted Red Peppers

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest and then slice it.

  • 3

    While the chicken is grilling, bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 4

    In a pan over medium heat, add the olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

  • 5

    Add the chopped roasted red peppers to the pan and warm them through, stirring gently.

  • 6

    Toss the cooked pasta into the pan with the peppers and garlic, mixing well to combine all flavors.

  • 7

    Plate the pasta and top with slices of grilled chicken breast. Adjust seasoning with salt and pepper as needed before serving.

Grilled Chicken Breast with Roasted Red Pepper Pasta

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

Grilled Chicken Breast with Roasted Red Pepper Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Red Pepper Pasta

Savor a vibrant and wholesome lunch featuring juicy grilled chicken breast paired with a light whole wheat pasta tossed in a tangy roasted red pepper sauce. The dish is accented with fresh roasted red peppers and a hint of garlic, finished with a drizzle of olive oil. A delicious balance of protein and whole grains that keeps your taste buds excited and your meal plan on track.

NUTRITION

469kcal
Protein
58.7g
Fat
8.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

7 ounces Grilled Chicken Breast

1 cup cooked Whole Wheat Pasta

1/2 cup Roasted Red Peppers

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest and then slice it.

  • 3

    While the chicken is grilling, bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 4

    In a pan over medium heat, add the olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

  • 5

    Add the chopped roasted red peppers to the pan and warm them through, stirring gently.

  • 6

    Toss the cooked pasta into the pan with the peppers and garlic, mixing well to combine all flavors.

  • 7

    Plate the pasta and top with slices of grilled chicken breast. Adjust seasoning with salt and pepper as needed before serving.