Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Savor the delightful balance of tender roasted chicken and al dente whole wheat pasta tossed in a vibrant basil pesto, complemented by a colorful medley of roasted vegetables. This dish offers a fresh, satisfying flavor profile with a hint of herbaceous brightness and a comforting warmth from the roasted veggies.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
46g
Fat
14g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss your chosen vegetables in a small amount of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt, pepper, and a hint of Italian herbs. Sear the chicken in a skillet over medium-high heat until golden on both sides, then finish cooking until the internal temperature reaches 165°F. Let it rest briefly before slicing.

  • 5

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

  • 6

    Serve warm and enjoy a balanced meal packed with flavor, protein, and wholesome goodness.

Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Savor the delightful balance of tender roasted chicken and al dente whole wheat pasta tossed in a vibrant basil pesto, complemented by a colorful medley of roasted vegetables. This dish offers a fresh, satisfying flavor profile with a hint of herbaceous brightness and a comforting warmth from the roasted veggies.

NUTRITION

547kcal
Protein
46g
Fat
14g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Whole Wheat Pasta (dry)

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss your chosen vegetables in a small amount of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt, pepper, and a hint of Italian herbs. Sear the chicken in a skillet over medium-high heat until golden on both sides, then finish cooking until the internal temperature reaches 165°F. Let it rest briefly before slicing.

  • 5

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

  • 6

    Serve warm and enjoy a balanced meal packed with flavor, protein, and wholesome goodness.