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

Enjoy a vibrant, nutritious bowl of tender chicken breast tossed with whole wheat pasta, a drizzle of fresh basil pesto, and a medley of roasted vegetables. This dish balances lean protein, complex carbohydrates, and healthy fats, making it a perfect meal to refuel and satisfy your taste buds.

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NUTRITION

457kcal
Protein
41.8g
Fat
17.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto Sauce

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1/4 cup roasted Red Onion

1 tsp Olive Oil (for roasting)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Season the chicken breast with your preferred herbs, salt, and pepper. Grill or pan-sear the chicken until it reaches an internal temperature of 165°F, then slice into strips.

  • 5

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

  • 6

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

  • 7

    Serve warm and enjoy your balanced, nutrient-packed 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

Enjoy a vibrant, nutritious bowl of tender chicken breast tossed with whole wheat pasta, a drizzle of fresh basil pesto, and a medley of roasted vegetables. This dish balances lean protein, complex carbohydrates, and healthy fats, making it a perfect meal to refuel and satisfy your taste buds.

NUTRITION

457kcal
Protein
41.8g
Fat
17.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1 tbsp Basil Pesto Sauce

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1/4 cup roasted Red Onion

1 tsp Olive Oil (for roasting)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Season the chicken breast with your preferred herbs, salt, and pepper. Grill or pan-sear the chicken until it reaches an internal temperature of 165°F, then slice into strips.

  • 5

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

  • 6

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

  • 7

    Serve warm and enjoy your balanced, nutrient-packed meal.