Spicy Herb-Seasoned Chicken with Creamy Whole Wheat Pasta and Roasted Vegetables

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

Spicy Herb-Seasoned Chicken with Creamy Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Herb-Seasoned Chicken with Creamy Whole Wheat Pasta and Roasted Vegetables

Enjoy a vibrant plate of spicy herb-seasoned chicken paired with creamy whole wheat pasta and a colorful medley of roasted vegetables. This wholesome dish is elevated with a light Greek yogurt sauce and a kick of spice, making it a delicious option for any meal of the day.

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NUTRITION

445kcal
Protein
45g
Fat
9.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Spices (Cayenne, Paprika, Oregano, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken by patting it dry. Season both sides with cayenne pepper, paprika, dried oregano, and garlic powder.

  • 3

    Place the seasoned chicken breast on a baking tray and set aside.

  • 4

    In a bowl, toss the mixed vegetables with olive oil and a pinch of the spice blend.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 8

    In a small bowl, mix the nonfat Greek yogurt with a pinch of the spice blend to create a light, creamy sauce.

  • 9

    Slice the roasted chicken and combine with the pasta. Drizzle the yogurt sauce over the top.

  • 10

    Serve the dish with a side of roasted vegetables, and enjoy.

Spicy Herb-Seasoned Chicken with Creamy Whole Wheat Pasta and Roasted Vegetables

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

Spicy Herb-Seasoned Chicken with Creamy Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Herb-Seasoned Chicken with Creamy Whole Wheat Pasta and Roasted Vegetables

Enjoy a vibrant plate of spicy herb-seasoned chicken paired with creamy whole wheat pasta and a colorful medley of roasted vegetables. This wholesome dish is elevated with a light Greek yogurt sauce and a kick of spice, making it a delicious option for any meal of the day.

NUTRITION

445kcal
Protein
45g
Fat
9.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta

1 cup Mixed Roasted Vegetables

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tsp Spices (Cayenne, Paprika, Oregano, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken by patting it dry. Season both sides with cayenne pepper, paprika, dried oregano, and garlic powder.

  • 3

    Place the seasoned chicken breast on a baking tray and set aside.

  • 4

    In a bowl, toss the mixed vegetables with olive oil and a pinch of the spice blend.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, cook the whole wheat pasta according to package instructions until al dente, then drain.

  • 8

    In a small bowl, mix the nonfat Greek yogurt with a pinch of the spice blend to create a light, creamy sauce.

  • 9

    Slice the roasted chicken and combine with the pasta. Drizzle the yogurt sauce over the top.

  • 10

    Serve the dish with a side of roasted vegetables, and enjoy.