Fresh Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

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

Fresh Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant, nutrient-packed plate featuring tender chicken breast tossed with whole wheat pasta, a homemade basil pesto, and a medley of roasted vegetables. This dish offers a delightful blend of savory, herbaceous flavors and a satisfying bite, perfect for a healthy dinner option that fuels your day.

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NUTRITION

408kcal
Protein
35.9g
Fat
11.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 tablespoon Fresh Pesto

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Place on a baking sheet and roast in the oven for 20-25 minutes until fully cooked and juices run clear.

  • 3

    While the chicken is roasting, prepare the vegetables by chopping the red bell pepper and zucchini. Toss them in a little olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast for 15-20 minutes, stirring halfway through.

  • 4

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

  • 5

    In a large bowl, combine the cooked pasta with 1 tablespoon of fresh pesto. Toss well to evenly coat the pasta.

  • 6

    Slice the roasted chicken into strips and gently fold into the pasta along with the roasted vegetables.

  • 7

    Plate your dish and enjoy the blend of tender chicken, hearty pasta, and vibrant roasted vegetables with a burst of basil pesto flavor.

Fresh Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

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

Fresh Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant, nutrient-packed plate featuring tender chicken breast tossed with whole wheat pasta, a homemade basil pesto, and a medley of roasted vegetables. This dish offers a delightful blend of savory, herbaceous flavors and a satisfying bite, perfect for a healthy dinner option that fuels your day.

NUTRITION

408kcal
Protein
35.9g
Fat
11.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 tablespoon Fresh Pesto

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Place on a baking sheet and roast in the oven for 20-25 minutes until fully cooked and juices run clear.

  • 3

    While the chicken is roasting, prepare the vegetables by chopping the red bell pepper and zucchini. Toss them in a little olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast for 15-20 minutes, stirring halfway through.

  • 4

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

  • 5

    In a large bowl, combine the cooked pasta with 1 tablespoon of fresh pesto. Toss well to evenly coat the pasta.

  • 6

    Slice the roasted chicken into strips and gently fold into the pasta along with the roasted vegetables.

  • 7

    Plate your dish and enjoy the blend of tender chicken, hearty pasta, and vibrant roasted vegetables with a burst of basil pesto flavor.