Creamy Chicken and Roasted Vegetable Pasta

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

Creamy Chicken and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pasta

Enjoy a delightful fusion of tender grilled chicken, perfectly roasted vegetables, and whole wheat pasta tossed in a light and creamy Greek yogurt sauce. This dish offers a comforting yet nutritious take with a balance of lean protein, fresh veggies, and a subtle hint of garlic and herbs.

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NUTRITION

402kcal
Protein
47.1g
Fat
9.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup Zucchini (roasted)

1/2 cup Cherry Tomatoes (roasted)

1/4 cup 2% Greek Yogurt

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Basil (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the sliced zucchini and halved cherry tomatoes with olive oil and minced garlic, then spread evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

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

  • 5

    In a small bowl, mix the Greek yogurt with a pinch of salt and, if desired, a little minced garlic to enhance the creaminess of the sauce.

  • 6

    Slice the grilled chicken into strips. In a large bowl, combine the pasta, roasted vegetables, and chicken. Drizzle the yogurt sauce over the mixture and gently toss to coat evenly.

  • 7

    Garnish with fresh basil if using. Serve warm and enjoy your balanced, creamy chicken and roasted vegetable pasta!

Creamy Chicken and Roasted Vegetable Pasta

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

Creamy Chicken and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pasta

Enjoy a delightful fusion of tender grilled chicken, perfectly roasted vegetables, and whole wheat pasta tossed in a light and creamy Greek yogurt sauce. This dish offers a comforting yet nutritious take with a balance of lean protein, fresh veggies, and a subtle hint of garlic and herbs.

NUTRITION

402kcal
Protein
47.1g
Fat
9.2g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1/2 cup Zucchini (roasted)

1/2 cup Cherry Tomatoes (roasted)

1/4 cup 2% Greek Yogurt

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Basil (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the sliced zucchini and halved cherry tomatoes with olive oil and minced garlic, then spread evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

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

  • 5

    In a small bowl, mix the Greek yogurt with a pinch of salt and, if desired, a little minced garlic to enhance the creaminess of the sauce.

  • 6

    Slice the grilled chicken into strips. In a large bowl, combine the pasta, roasted vegetables, and chicken. Drizzle the yogurt sauce over the mixture and gently toss to coat evenly.

  • 7

    Garnish with fresh basil if using. Serve warm and enjoy your balanced, creamy chicken and roasted vegetable pasta!