Creamy Lemon Herb Chicken Pasta Salad with Roasted Vegetables

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

Creamy Lemon Herb Chicken Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Pasta Salad with Roasted Vegetables

A vibrant, satisfying bowl featuring tender lemon herb chicken, whole wheat pasta, and a medley of roasted vegetables tossed in a creamy Greek yogurt dressing enlivened with fresh lemon juice and aromatic herbs. This dish delivers a burst of freshness and a comforting creaminess in every bite.

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NUTRITION

362kcal
Protein
38.8g
Fat
8g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chopped zucchini and red bell pepper with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of garlic powder. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Allow the chicken to rest, then slice into bite-sized pieces.

  • 3

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

  • 4

    In a large bowl, combine the cooked pasta, sliced chicken, and roasted vegetables. In a separate small bowl, whisk together the nonfat Greek yogurt, lemon juice, and fresh herbs. Adjust seasoning with salt and pepper.

  • 5

    Pour the creamy lemon herb dressing over the pasta salad and toss gently until well combined. Serve warm or chilled.

Creamy Lemon Herb Chicken Pasta Salad with Roasted Vegetables

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

Creamy Lemon Herb Chicken Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken Pasta Salad with Roasted Vegetables

A vibrant, satisfying bowl featuring tender lemon herb chicken, whole wheat pasta, and a medley of roasted vegetables tossed in a creamy Greek yogurt dressing enlivened with fresh lemon juice and aromatic herbs. This dish delivers a burst of freshness and a comforting creaminess in every bite.

NUTRITION

362kcal
Protein
38.8g
Fat
8g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the chopped zucchini and red bell pepper with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of garlic powder. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Allow the chicken to rest, then slice into bite-sized pieces.

  • 3

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

  • 4

    In a large bowl, combine the cooked pasta, sliced chicken, and roasted vegetables. In a separate small bowl, whisk together the nonfat Greek yogurt, lemon juice, and fresh herbs. Adjust seasoning with salt and pepper.

  • 5

    Pour the creamy lemon herb dressing over the pasta salad and toss gently until well combined. Serve warm or chilled.