Spicy Chicken Pasta with Roasted Vegetables

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

Spicy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Pasta with Roasted Vegetables

Savor a vibrant plate of spicy chicken pasta accompanied by perfectly roasted vegetables. Tender chicken breast meets al dente whole wheat pasta tossed with a zesty tomato sauce, colorful bell peppers, zucchini, and cherry tomatoes—all lightly enhanced with a kick of chili flakes for a well-balanced, satisfying meal.

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NUTRITION

379kcal
Protein
41.6g
Fat
9.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Tomato Sauce

Pinch of Chili Flakes

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes with olive oil, a pinch of chili flakes, and minced garlic. Roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast with extra chili flakes and a pinch of salt if desired. Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Once cooked, slice the chicken into strips.

  • 4

    In a small saucepan, warm the tomato sauce with a touch of chili flakes for extra heat.

  • 5

    Combine the cooked whole wheat pasta with the roasted vegetables and drizzle the spicy tomato sauce over the top. Gently fold in the sliced chicken breast.

  • 6

    Adjust seasoning as needed and serve warm.

Spicy Chicken Pasta with Roasted Vegetables

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

Spicy Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Chicken Pasta with Roasted Vegetables

Savor a vibrant plate of spicy chicken pasta accompanied by perfectly roasted vegetables. Tender chicken breast meets al dente whole wheat pasta tossed with a zesty tomato sauce, colorful bell peppers, zucchini, and cherry tomatoes—all lightly enhanced with a kick of chili flakes for a well-balanced, satisfying meal.

NUTRITION

379kcal
Protein
41.6g
Fat
9.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Tomato Sauce

Pinch of Chili Flakes

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes with olive oil, a pinch of chili flakes, and minced garlic. Roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast with extra chili flakes and a pinch of salt if desired. Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Once cooked, slice the chicken into strips.

  • 4

    In a small saucepan, warm the tomato sauce with a touch of chili flakes for extra heat.

  • 5

    Combine the cooked whole wheat pasta with the roasted vegetables and drizzle the spicy tomato sauce over the top. Gently fold in the sliced chicken breast.

  • 6

    Adjust seasoning as needed and serve warm.