Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant and balanced dinner featuring tender, juicy chicken breast tossed with a light, creamy pesto and whole wheat pasta, complemented by a medley of perfectly roasted vegetables. This meal delivers a satisfying blend of flavors and textures, making it a wholesome choice for your fitness-focused nutrition plan.

Try 3 days free, then $12.99 / mo.

NUTRITION

513kcal
Protein
51.8g
Fat
15.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (140g)

1/2 cup cooked Whole Wheat Pasta (70g)

1/4 cup Light Pesto Sauce (60g)

1 cup Mixed Roasted Vegetables (150g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your preferred dried herbs. In a non-stick skillet over medium heat, sear the chicken for about 3-4 minutes on each side until golden, then finish cooking in the oven for 8-10 minutes until fully cooked.

  • 3

    While the chicken is cooking, prepare the mixed vegetables. Toss them with a little olive oil, salt, and pepper, then spread evenly on a baking tray and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook the 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 light pesto sauce, ensuring the pasta is evenly coated.

  • 6

    Slice the cooked chicken breast and gently mix into the pasta along with the roasted vegetables.

  • 7

    Serve warm and enjoy a balanced, nutrient-packed meal.

Creamy Chicken Pesto Pasta with Roasted Vegetables

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

Creamy Chicken Pesto Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Pasta with Roasted Vegetables

Enjoy a vibrant and balanced dinner featuring tender, juicy chicken breast tossed with a light, creamy pesto and whole wheat pasta, complemented by a medley of perfectly roasted vegetables. This meal delivers a satisfying blend of flavors and textures, making it a wholesome choice for your fitness-focused nutrition plan.

NUTRITION

513kcal
Protein
51.8g
Fat
15.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (140g)

1/2 cup cooked Whole Wheat Pasta (70g)

1/4 cup Light Pesto Sauce (60g)

1 cup Mixed Roasted Vegetables (150g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Season the chicken breast with salt, pepper, and your preferred dried herbs. In a non-stick skillet over medium heat, sear the chicken for about 3-4 minutes on each side until golden, then finish cooking in the oven for 8-10 minutes until fully cooked.

  • 3

    While the chicken is cooking, prepare the mixed vegetables. Toss them with a little olive oil, salt, and pepper, then spread evenly on a baking tray and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, cook the 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 light pesto sauce, ensuring the pasta is evenly coated.

  • 6

    Slice the cooked chicken breast and gently mix into the pasta along with the roasted vegetables.

  • 7

    Serve warm and enjoy a balanced, nutrient-packed meal.