Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Savor a vibrant bowl of Chicken Pesto Pasta with Roasted Vegetables that combines tender, seasoned chicken breast with whole wheat pasta, fresh roasted zucchini and bell pepper, all delicately coated in a light basil pesto sauce. This well-balanced dish delivers a harmonious blend of savory protein and wholesome carbs, making it an ideal meal for a nourishing dinner.

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NUTRITION

390kcal
Protein
34g
Fat
15.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 tbsp Basil Pesto

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the sliced zucchini and red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-18 minutes until tender and slightly charred.

  • 4

    Season the chicken breast with salt and pepper. Grill or sear on medium-high heat for about 6-7 minutes per side until fully cooked, then slice into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions until al dente.

  • 6

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

  • 7

    Serve warm and enjoy your balanced, flavorful meal.

Chicken Pesto Pasta with Roasted Vegetables

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

Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Pasta with Roasted Vegetables

Savor a vibrant bowl of Chicken Pesto Pasta with Roasted Vegetables that combines tender, seasoned chicken breast with whole wheat pasta, fresh roasted zucchini and bell pepper, all delicately coated in a light basil pesto sauce. This well-balanced dish delivers a harmonious blend of savory protein and wholesome carbs, making it an ideal meal for a nourishing dinner.

NUTRITION

390kcal
Protein
34g
Fat
15.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Whole Wheat Pasta

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 tbsp Basil Pesto

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the sliced zucchini and red bell pepper with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-18 minutes until tender and slightly charred.

  • 4

    Season the chicken breast with salt and pepper. Grill or sear on medium-high heat for about 6-7 minutes per side until fully cooked, then slice into strips.

  • 5

    Prepare the whole wheat pasta according to package instructions until al dente.

  • 6

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

  • 7

    Serve warm and enjoy your balanced, flavorful meal.