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 comforting bowl of creamy chicken pasta paired with a colorful medley of roasted vegetables. Tender, juicy chicken is tossed with whole wheat pasta and coated in a light, tangy Greek yogurt sauce, then complemented by roasted broccoli, red bell pepper, and zucchini for a satisfying, nutrient-dense dish.

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NUTRITION

494kcal
Protein
58.2g
Fat
11g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup cooked Whole Wheat Pasta

1 cup Roasted Vegetable Medley

1/4 cup Nonfat Plain Greek Yogurt

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or sear the chicken over medium-high heat until cooked through, about 6-7 minutes per side. Once cooked, slice into strips.

  • 3

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

  • 4

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to make a light creamy sauce.

  • 5

    In a large bowl, combine the pasta, roasted vegetables, and sliced chicken. Drizzle the Greek yogurt sauce over the top and gently toss to coat evenly.

  • 6

    Serve warm and enjoy your nutritious and balanced Creamy Chicken Pasta with Roasted Vegetables.

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 comforting bowl of creamy chicken pasta paired with a colorful medley of roasted vegetables. Tender, juicy chicken is tossed with whole wheat pasta and coated in a light, tangy Greek yogurt sauce, then complemented by roasted broccoli, red bell pepper, and zucchini for a satisfying, nutrient-dense dish.

NUTRITION

494kcal
Protein
58.2g
Fat
11g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup cooked Whole Wheat Pasta

1 cup Roasted Vegetable Medley

1/4 cup Nonfat Plain Greek Yogurt

1 clove Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss broccoli, red bell pepper, and zucchini with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or sear the chicken over medium-high heat until cooked through, about 6-7 minutes per side. Once cooked, slice into strips.

  • 3

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

  • 4

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to make a light creamy sauce.

  • 5

    In a large bowl, combine the pasta, roasted vegetables, and sliced chicken. Drizzle the Greek yogurt sauce over the top and gently toss to coat evenly.

  • 6

    Serve warm and enjoy your nutritious and balanced Creamy Chicken Pasta with Roasted Vegetables.