Healthy Chicken Pesto Pasta with Roasted Vegetables

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

Healthy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Pesto Pasta with Roasted Vegetables

Savor a well-balanced and vibrant dish featuring tender, roasted chicken breast, whole wheat pasta tossed in a light pesto, and a medley of roasted vegetables. This recipe melds fresh, colorful produce with a fragrant basil pesto, providing a satisfying meal that delights both in taste and nutritional balance.

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NUTRITION

605kcal
Protein
54g
Fat
19g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup dry Whole Wheat Pasta (56g)

1 tablespoon Pesto Sauce (16g)

1 cup Mixed Roasted Vegetables (150g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Toss the mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes) in 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with your preferred herbs and a pinch of salt. Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side. Once cooked, let it rest and then slice into strips.

  • 5

    Cook the whole wheat pasta in boiling water according to package directions. Drain the pasta, reserving a splash of pasta water.

  • 6

    In a large bowl, combine the cooked pasta with the pesto sauce. Add a little pasta water if the sauce seems too thick.

  • 7

    Gently fold in the roasted vegetables and top with the sliced chicken.

  • 8

    Serve warm and enjoy your nutrient-packed healthy meal.

Healthy Chicken Pesto Pasta with Roasted Vegetables

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

Healthy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Pesto Pasta with Roasted Vegetables

Savor a well-balanced and vibrant dish featuring tender, roasted chicken breast, whole wheat pasta tossed in a light pesto, and a medley of roasted vegetables. This recipe melds fresh, colorful produce with a fragrant basil pesto, providing a satisfying meal that delights both in taste and nutritional balance.

NUTRITION

605kcal
Protein
54g
Fat
19g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup dry Whole Wheat Pasta (56g)

1 tablespoon Pesto Sauce (16g)

1 cup Mixed Roasted Vegetables (150g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Toss the mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes) in 1 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with your preferred herbs and a pinch of salt. Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side. Once cooked, let it rest and then slice into strips.

  • 5

    Cook the whole wheat pasta in boiling water according to package directions. Drain the pasta, reserving a splash of pasta water.

  • 6

    In a large bowl, combine the cooked pasta with the pesto sauce. Add a little pasta water if the sauce seems too thick.

  • 7

    Gently fold in the roasted vegetables and top with the sliced chicken.

  • 8

    Serve warm and enjoy your nutrient-packed healthy meal.