Spicy Cajun Chicken with Creamy Pasta and Roasted Vegetables

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

Spicy Cajun Chicken with Creamy Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Cajun Chicken with Creamy Pasta and Roasted Vegetables

Savor the bold flavors of Cajun-spiced chicken paired with tender whole wheat pasta and a medley of roasted bell peppers and zucchini. A light, creamy sauce made with low-fat cream cheese and Greek yogurt ties the dish together in a comforting, wholesome meal that's perfect for a satisfying dinner.

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NUTRITION

514kcal
Protein
44g
Fat
10.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

2 tbsp Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1 tsp Cajun Seasoning

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell pepper and zucchini with olive oil, a pinch of Cajun seasoning, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 2

    While the vegetables roast, season the chicken breast with Cajun seasoning, salt, and pepper. Grill or sear the chicken over medium heat for 5-6 minutes per side until well-cooked and slightly charred. Once done, let it rest before slicing.

  • 3

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

  • 4

    In a small bowl, mix the low-fat cream cheese and nonfat Greek yogurt until smooth to create the creamy sauce.

  • 5

    Combine the cooked pasta with the creamy sauce and toss until evenly coated. Plate the pasta, then top with sliced Cajun chicken and add the roasted vegetables on the side.

  • 6

    Finish with an optional sprinkle of extra Cajun seasoning or fresh herbs if desired, and serve warm.

Spicy Cajun Chicken with Creamy Pasta and Roasted Vegetables

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

Spicy Cajun Chicken with Creamy Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Cajun Chicken with Creamy Pasta and Roasted Vegetables

Savor the bold flavors of Cajun-spiced chicken paired with tender whole wheat pasta and a medley of roasted bell peppers and zucchini. A light, creamy sauce made with low-fat cream cheese and Greek yogurt ties the dish together in a comforting, wholesome meal that's perfect for a satisfying dinner.

NUTRITION

514kcal
Protein
44g
Fat
10.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Pasta

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

2 tbsp Low-Fat Cream Cheese

1/4 cup Nonfat Greek Yogurt

1 tsp Cajun Seasoning

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell pepper and zucchini with olive oil, a pinch of Cajun seasoning, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 2

    While the vegetables roast, season the chicken breast with Cajun seasoning, salt, and pepper. Grill or sear the chicken over medium heat for 5-6 minutes per side until well-cooked and slightly charred. Once done, let it rest before slicing.

  • 3

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

  • 4

    In a small bowl, mix the low-fat cream cheese and nonfat Greek yogurt until smooth to create the creamy sauce.

  • 5

    Combine the cooked pasta with the creamy sauce and toss until evenly coated. Plate the pasta, then top with sliced Cajun chicken and add the roasted vegetables on the side.

  • 6

    Finish with an optional sprinkle of extra Cajun seasoning or fresh herbs if desired, and serve warm.