Herb-Roasted Chicken and Vegetable Pasta

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

Herb-Roasted Chicken and Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Pasta

A delicious and balanced dish featuring herb-roasted chicken, whole wheat pasta, and a colorful medley of vegetables tossed in a fragrant herb sauce. This recipe harmonizes fresh herbs and a light olive oil drizzle for a satisfying, nutrient-packed meal perfect for breakfast, lunch, or dinner.

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NUTRITION

389kcal
Protein
35.5g
Fat
7.0g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle with half of the olive oil, sprinkle with fresh rosemary, salt, and black pepper.

  • 3

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is roasting, steam or sauté the mixed vegetables until they are tender, about 5-7 minutes.

  • 5

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

  • 6

    Slice the roasted chicken into bite-size pieces.

  • 7

    In a large bowl, combine the cooked pasta, vegetables, and chicken. Drizzle the remaining olive oil over the top and toss gently to combine all the flavors.

  • 8

    Season with additional salt and pepper if needed and serve warm.

Herb-Roasted Chicken and Vegetable Pasta

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

Herb-Roasted Chicken and Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Pasta

A delicious and balanced dish featuring herb-roasted chicken, whole wheat pasta, and a colorful medley of vegetables tossed in a fragrant herb sauce. This recipe harmonizes fresh herbs and a light olive oil drizzle for a satisfying, nutrient-packed meal perfect for breakfast, lunch, or dinner.

NUTRITION

389kcal
Protein
35.5g
Fat
7.0g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle with half of the olive oil, sprinkle with fresh rosemary, salt, and black pepper.

  • 3

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is roasting, steam or sauté the mixed vegetables until they are tender, about 5-7 minutes.

  • 5

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

  • 6

    Slice the roasted chicken into bite-size pieces.

  • 7

    In a large bowl, combine the cooked pasta, vegetables, and chicken. Drizzle the remaining olive oil over the top and toss gently to combine all the flavors.

  • 8

    Season with additional salt and pepper if needed and serve warm.