Chicken with Creamy Pesto Pasta and Roasted Vegetables

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

Chicken with Creamy Pesto Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto Pasta and Roasted Vegetables

Enjoy a savory medley of tender chicken breast paired with whole wheat pasta enveloped in a light, creamy pesto sauce. Complemented by a colorful mix of roasted vegetables, this dish delivers a satisfying blend of textures and vibrant flavors, making it a balanced option for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
42g
Fat
12.2g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Whole Wheat Penne Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1 tbsp Pesto Sauce

1 cup Roasted Mixed Vegetables

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked, about 6-7 minutes per side depending on thickness. Once cooked, slice the chicken into strips.

  • 3

    Meanwhile, bring a pot of water to a boil and cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Toss your choice of chopped vegetables (such as zucchini, red bell pepper, and cherry tomatoes) with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a bowl, mix the nonfat Greek yogurt with the pesto sauce to create a creamy dressing.

  • 6

    Combine the cooked pasta with the creamy pesto mixture, ensuring the pasta is evenly coated.

  • 7

    Plate the pasta and top with sliced chicken and a side of roasted mixed vegetables. Serve warm and enjoy your balanced meal.

Chicken with Creamy Pesto Pasta and Roasted Vegetables

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

Chicken with Creamy Pesto Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken with Creamy Pesto Pasta and Roasted Vegetables

Enjoy a savory medley of tender chicken breast paired with whole wheat pasta enveloped in a light, creamy pesto sauce. Complemented by a colorful mix of roasted vegetables, this dish delivers a satisfying blend of textures and vibrant flavors, making it a balanced option for any meal.

NUTRITION

467kcal
Protein
42g
Fat
12.2g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Whole Wheat Penne Pasta (cooked)

1/4 cup Nonfat Greek Yogurt

1 tbsp Pesto Sauce

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear the chicken until fully cooked, about 6-7 minutes per side depending on thickness. Once cooked, slice the chicken into strips.

  • 3

    Meanwhile, bring a pot of water to a boil and cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 4

    Toss your choice of chopped vegetables (such as zucchini, red bell pepper, and cherry tomatoes) with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a bowl, mix the nonfat Greek yogurt with the pesto sauce to create a creamy dressing.

  • 6

    Combine the cooked pasta with the creamy pesto mixture, ensuring the pasta is evenly coated.

  • 7

    Plate the pasta and top with sliced chicken and a side of roasted mixed vegetables. Serve warm and enjoy your balanced meal.