Creamy Chicken Pasta with Roasted Vegetables

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

Creamy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Vegetables

Enjoy a balanced and satisfying plate of tender roasted chicken paired with whole wheat pasta, fresh roasted vegetables, and a light creamy Greek yogurt sauce. Each bite blends savory flavors with a touch of tang, perfect for a wholesome meal.

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NUTRITION

357kcal
Protein
38.5g
Fat
6.9g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the broccoli and red bell pepper with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic. Sauté in a non-stick pan over medium heat until golden and fully cooked, about 5-6 minutes per side.

  • 5

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

  • 6

    In a small bowl, mix the non-fat Greek yogurt with a pinch of salt and pepper to create your light creamy sauce.

  • 7

    Slice the cooked chicken breast into strips and toss with the pasta. Gently fold in the roasted vegetables and drizzle with the yogurt sauce.

  • 8

    Mix thoroughly to combine all elements, adjust seasoning if needed, and serve warm.

Creamy Chicken Pasta with Roasted Vegetables

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

Creamy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pasta with Roasted Vegetables

Enjoy a balanced and satisfying plate of tender roasted chicken paired with whole wheat pasta, fresh roasted vegetables, and a light creamy Greek yogurt sauce. Each bite blends savory flavors with a touch of tang, perfect for a wholesome meal.

NUTRITION

357kcal
Protein
38.5g
Fat
6.9g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the broccoli and red bell pepper with olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and minced garlic. Sauté in a non-stick pan over medium heat until golden and fully cooked, about 5-6 minutes per side.

  • 5

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

  • 6

    In a small bowl, mix the non-fat Greek yogurt with a pinch of salt and pepper to create your light creamy sauce.

  • 7

    Slice the cooked chicken breast into strips and toss with the pasta. Gently fold in the roasted vegetables and drizzle with the yogurt sauce.

  • 8

    Mix thoroughly to combine all elements, adjust seasoning if needed, and serve warm.