YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken Pasta with Roasted Vegetables
Savor tender lemon herb chicken paired with whole wheat pasta and vibrant roasted vegetables in this balanced, wholesome dish. Zesty lemon and fresh herbs enhance the natural flavors of perfectly roasted bell pepper and zucchini, while chicken offers a robust protein boost. This meal is bright, nutritious, and designed to delight your palate while meeting your dietary goals.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Zucchini
1 tsp Olive Oil
1 medium Lemon
2 tbsp Fresh Mixed Herbs (parsley & thyme)
PREPARATION
Preheat your oven to 425°F (220°C).
Slice the red bell pepper and zucchini. Toss them in a small bowl with olive oil, a pinch of salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred around the edges.
While the vegetables are roasting, season the chicken breast with salt, pepper, and half of the chopped herbs. Squeeze a bit of lemon juice over it for an extra zing.
In a skillet over medium-high heat, cook the chicken breast for 6-7 minutes per side until fully cooked and lightly browned. Once done, let it rest for a few minutes before slicing into strips.
Prepare the whole wheat pasta according to package instructions until al dente, then drain.
In a large bowl, combine the pasta, roasted vegetables, and sliced chicken. Add the remaining herbs and squeeze the juice and zest of the lemon into the mix.
Toss everything gently until well combined. Adjust seasoning with salt and pepper to taste.
Serve warm and enjoy your balanced, nutrient-packed meal.