Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant and balanced meal featuring tender grilled chicken breast paired with al dente whole wheat pasta, complemented by a colorful medley of roasted vegetables and a fragrant basil pesto. This dish offers a satisfying mix of textures and flavors, making it a perfect choice for dinner that not only delights the senses but also supports your nutritional goals.

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NUTRITION

529kcal
Protein
45.9g
Fat
18.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup cooked Zucchini

1 medium Red Bell Pepper

1 tbsp Basil Pesto

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped zucchini and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, season the chicken breast with your preferred spices. Grill or pan-sear the chicken until fully cooked, about 5-6 minutes per side. Once cooked, slice into strips.

  • 4

    Prepare whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a large bowl, combine the cooked pasta with the roasted vegetables and basil pesto. Toss until evenly coated.

  • 6

    Plate the pasta mixture and top with sliced grilled chicken. Serve warm.

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

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

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Enjoy a vibrant and balanced meal featuring tender grilled chicken breast paired with al dente whole wheat pasta, complemented by a colorful medley of roasted vegetables and a fragrant basil pesto. This dish offers a satisfying mix of textures and flavors, making it a perfect choice for dinner that not only delights the senses but also supports your nutritional goals.

NUTRITION

529kcal
Protein
45.9g
Fat
18.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Pasta (cooked)

1 cup cooked Zucchini

1 medium Red Bell Pepper

1 tbsp Basil Pesto

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped zucchini and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, season the chicken breast with your preferred spices. Grill or pan-sear the chicken until fully cooked, about 5-6 minutes per side. Once cooked, slice into strips.

  • 4

    Prepare whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a large bowl, combine the cooked pasta with the roasted vegetables and basil pesto. Toss until evenly coated.

  • 6

    Plate the pasta mixture and top with sliced grilled chicken. Serve warm.