Grilled Chicken and Chickpea Pasta Salad with Roasted Vegetables

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

Grilled Chicken and Chickpea Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Chickpea Pasta Salad with Roasted Vegetables

Enjoy a vibrant medley of flavors with tender grilled chicken paired with protein-rich chickpea pasta, perfectly roasted bell pepper and zucchini, all tossed with fresh spinach for an energizing, satisfying lunch.

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NUTRITION

393kcal
Protein
44.1g
Fat
10.9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Chickpea Pasta

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

1 cup Baby Spinach

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest before slicing.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the chopped red bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 4

    Cook the chickpea pasta according to package instructions. Drain and let cool slightly.

  • 5

    In a large bowl, combine the cooked chickpea pasta, roasted vegetables, and baby spinach.

  • 6

    Slice the grilled chicken into strips and add to the salad. Toss all ingredients gently to combine and adjust seasoning as needed before serving.

Grilled Chicken and Chickpea Pasta Salad with Roasted Vegetables

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

Grilled Chicken and Chickpea Pasta Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Chickpea Pasta Salad with Roasted Vegetables

Enjoy a vibrant medley of flavors with tender grilled chicken paired with protein-rich chickpea pasta, perfectly roasted bell pepper and zucchini, all tossed with fresh spinach for an energizing, satisfying lunch.

NUTRITION

393kcal
Protein
44.1g
Fat
10.9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Chickpea Pasta

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

1 cup Baby Spinach

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest before slicing.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the chopped red bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 4

    Cook the chickpea pasta according to package instructions. Drain and let cool slightly.

  • 5

    In a large bowl, combine the cooked chickpea pasta, roasted vegetables, and baby spinach.

  • 6

    Slice the grilled chicken into strips and add to the salad. Toss all ingredients gently to combine and adjust seasoning as needed before serving.