Grilled Chicken Breast with Roasted Vegetable Pasta

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

Grilled Chicken Breast with Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Pasta

Savor this light yet satisfying dinner featuring a perfectly grilled chicken breast paired with a vibrant medley of roasted vegetables tossed with whole wheat pasta. Finished with a drizzle of olive oil and topped with fresh avocado slices, this dish provides a harmonious blend of savory, tangy, and creamy notes to delight your palate.

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NUTRITION

457kcal
Protein
42g
Fat
15g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1/4 portion Avocado slices

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs. Grill the chicken for 6-7 minutes per side until cooked through and juices run clear.

  • 3

    Dice zucchini, red bell pepper, mushrooms, and tomatoes. Toss them with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

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

  • 6

    Combine the roasted vegetables with the cooked pasta, adding an extra drizzle of olive oil if desired, and gently toss.

  • 7

    Slice the grilled chicken breast and serve atop the pasta and vegetables. Top the dish with fresh avocado slices for creaminess and extra flavor.

Grilled Chicken Breast with Roasted Vegetable Pasta

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

Grilled Chicken Breast with Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Pasta

Savor this light yet satisfying dinner featuring a perfectly grilled chicken breast paired with a vibrant medley of roasted vegetables tossed with whole wheat pasta. Finished with a drizzle of olive oil and topped with fresh avocado slices, this dish provides a harmonious blend of savory, tangy, and creamy notes to delight your palate.

NUTRITION

457kcal
Protein
42g
Fat
15g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Whole Wheat Pasta (cooked)

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1/4 portion Avocado slices

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your preferred herbs. Grill the chicken for 6-7 minutes per side until cooked through and juices run clear.

  • 3

    Dice zucchini, red bell pepper, mushrooms, and tomatoes. Toss them with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

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

  • 6

    Combine the roasted vegetables with the cooked pasta, adding an extra drizzle of olive oil if desired, and gently toss.

  • 7

    Slice the grilled chicken breast and serve atop the pasta and vegetables. Top the dish with fresh avocado slices for creaminess and extra flavor.