Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

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

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

This vibrant dish features succulent chicken breast tossed in a fresh basil pesto, served alongside hearty whole wheat pasta and a medley of perfectly roasted vegetables. The combination creates an enticing interplay of flavors, textures, and aromas—ideal for a nourishing and satisfying dinner.

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NUTRITION

489kcal
Protein
45g
Fat
17.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

0.75 cup Whole Wheat Pasta (cooked)

1 serving Mixed Roasted Vegetables (150g)

1 tbsp Fresh Basil Pesto

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss chopped mixed vegetables (zucchini, red bell pepper, and cherry tomatoes) in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked through and golden.

  • 3

    Prepare whole wheat pasta according to package directions. Drain and set aside.

  • 4

    In a bowl, combine the cooked chicken (sliced), pasta, roasted vegetables, and fresh basil pesto. Toss gently to ensure even coating.

  • 5

    Taste and adjust seasonings if needed, then serve warm.

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

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

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Pesto Chicken with Whole Wheat Pasta and Roasted Vegetables

This vibrant dish features succulent chicken breast tossed in a fresh basil pesto, served alongside hearty whole wheat pasta and a medley of perfectly roasted vegetables. The combination creates an enticing interplay of flavors, textures, and aromas—ideal for a nourishing and satisfying dinner.

NUTRITION

489kcal
Protein
45g
Fat
17.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

0.75 cup Whole Wheat Pasta (cooked)

1 serving Mixed Roasted Vegetables (150g)

1 tbsp Fresh Basil Pesto

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss chopped mixed vegetables (zucchini, red bell pepper, and cherry tomatoes) in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and slightly charred.

  • 2

    Meanwhile, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, or until fully cooked through and golden.

  • 3

    Prepare whole wheat pasta according to package directions. Drain and set aside.

  • 4

    In a bowl, combine the cooked chicken (sliced), pasta, roasted vegetables, and fresh basil pesto. Toss gently to ensure even coating.

  • 5

    Taste and adjust seasonings if needed, then serve warm.