Spicy Paprika Chicken Pasta with Roasted Vegetables

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

Spicy Paprika Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Paprika Chicken Pasta with Roasted Vegetables

This vibrant dish combines tender, spice-infused chicken breast with whole wheat pasta and a medley of roasted bell pepper, zucchini, and red onion. A drizzle of olive oil and a touch of paprika bring a subtle heat that elevates the natural flavors, making it a satisfying and well-balanced meal.

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NUTRITION

456kcal
Protein
40.9g
Fat
10g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta

1 medium Red Bell Pepper

1 small Zucchini

0.25 cup Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Paprika

Salt and Black Pepper to taste

Pinch of Crushed Red Pepper Flakes

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil, salt, black pepper, and a pinch of crushed red pepper flakes.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with paprika, salt, and black pepper.

  • 5

    Heat a skillet over medium heat and cook the chicken breast for about 5-6 minutes per side or until thoroughly cooked and golden on the outside.

  • 6

    In the meantime, cook the whole wheat pasta according to the package instructions until al dente, then drain.

  • 7

    Slice the cooked chicken into strips and combine with the pasta and roasted vegetables.

  • 8

    Toss gently to mix the flavors, and serve warm.

Spicy Paprika Chicken Pasta with Roasted Vegetables

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

Spicy Paprika Chicken Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Paprika Chicken Pasta with Roasted Vegetables

This vibrant dish combines tender, spice-infused chicken breast with whole wheat pasta and a medley of roasted bell pepper, zucchini, and red onion. A drizzle of olive oil and a touch of paprika bring a subtle heat that elevates the natural flavors, making it a satisfying and well-balanced meal.

NUTRITION

456kcal
Protein
40.9g
Fat
10g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Whole Wheat Pasta

1 medium Red Bell Pepper

1 small Zucchini

0.25 cup Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Paprika

Salt and Black Pepper to taste

Pinch of Crushed Red Pepper Flakes

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil, salt, black pepper, and a pinch of crushed red pepper flakes.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with paprika, salt, and black pepper.

  • 5

    Heat a skillet over medium heat and cook the chicken breast for about 5-6 minutes per side or until thoroughly cooked and golden on the outside.

  • 6

    In the meantime, cook the whole wheat pasta according to the package instructions until al dente, then drain.

  • 7

    Slice the cooked chicken into strips and combine with the pasta and roasted vegetables.

  • 8

    Toss gently to mix the flavors, and serve warm.