Chicken Pesto with Roasted Vegetables and Whole Wheat Pasta

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

Chicken Pesto with Roasted Vegetables and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Chicken Pesto with Roasted Vegetables and Whole Wheat Pasta

Enjoy a vibrant dish featuring succulent roasted chicken breast paired with a medley of caramelized vegetables, whole wheat pasta, and a fragrant basil pesto. This meal brings together tender, juicy chicken, al dente pasta, and perfectly roasted vegetables drizzled with a homemade pesto, creating a balanced and delicious plate that's both nutritious and satisfying.

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NUTRITION

447kcal
Protein
42g
Fat
18g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss chopped red bell pepper, zucchini, and halved cherry tomatoes with 1 teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Roast in the oven (alongside the vegetables if space allows or separately) for about 20 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

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

  • 5

    Slice the roasted chicken into strips.

  • 6

    Combine the pasta, roasted vegetables, and chicken slices in a bowl. Drizzle with basil pesto and toss to coat all ingredients evenly.

  • 7

    Serve warm, and enjoy your balanced meal.

Chicken Pesto with Roasted Vegetables and Whole Wheat Pasta

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

Chicken Pesto with Roasted Vegetables and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Chicken Pesto with Roasted Vegetables and Whole Wheat Pasta

Enjoy a vibrant dish featuring succulent roasted chicken breast paired with a medley of caramelized vegetables, whole wheat pasta, and a fragrant basil pesto. This meal brings together tender, juicy chicken, al dente pasta, and perfectly roasted vegetables drizzled with a homemade pesto, creating a balanced and delicious plate that's both nutritious and satisfying.

NUTRITION

447kcal
Protein
42g
Fat
18g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss chopped red bell pepper, zucchini, and halved cherry tomatoes with 1 teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 3

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Roast in the oven (alongside the vegetables if space allows or separately) for about 20 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

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

  • 5

    Slice the roasted chicken into strips.

  • 6

    Combine the pasta, roasted vegetables, and chicken slices in a bowl. Drizzle with basil pesto and toss to coat all ingredients evenly.

  • 7

    Serve warm, and enjoy your balanced meal.