Chicken and Roasted Veggie Whole Wheat Pasta

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

Chicken and Roasted Veggie Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Veggie Whole Wheat Pasta

Enjoy a delightful plate of whole wheat pasta tossed with juicy grilled chicken breast and a colorful medley of roasted vegetables. The blend of tender chicken, sweet bell peppers, zucchini, and tomatoes with aromatic herbs creates a satisfying meal that's both nourishing and vibrant.

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NUTRITION

497kcal
Protein
47.3g
Fat
10.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes (halved)

1/4 Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Italian Herbs

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, cherry tomatoes, and red onion. Mince the garlic.

  • 3

    Toss the diced vegetables and minced garlic with olive oil, Italian herbs, salt, and pepper to taste.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a dash of Italian herbs. Grill or pan-sear the chicken until fully cooked (internal temperature of 165°F), about 6-8 minutes per side.

  • 6

    Cook the whole wheat pasta according to package directions and drain.

  • 7

    Slice the chicken breast into strips and toss with the cooked pasta and roasted vegetables.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.

Chicken and Roasted Veggie Whole Wheat Pasta

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

Chicken and Roasted Veggie Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Veggie Whole Wheat Pasta

Enjoy a delightful plate of whole wheat pasta tossed with juicy grilled chicken breast and a colorful medley of roasted vegetables. The blend of tender chicken, sweet bell peppers, zucchini, and tomatoes with aromatic herbs creates a satisfying meal that's both nourishing and vibrant.

NUTRITION

497kcal
Protein
47.3g
Fat
10.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1 medium Red Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes (halved)

1/4 Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Italian Herbs

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, cherry tomatoes, and red onion. Mince the garlic.

  • 3

    Toss the diced vegetables and minced garlic with olive oil, Italian herbs, salt, and pepper to taste.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a dash of Italian herbs. Grill or pan-sear the chicken until fully cooked (internal temperature of 165°F), about 6-8 minutes per side.

  • 6

    Cook the whole wheat pasta according to package directions and drain.

  • 7

    Slice the chicken breast into strips and toss with the cooked pasta and roasted vegetables.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.