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

Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with whole wheat pasta tossed in a medley of roasted vegetables and a refreshing Greek yogurt dressing. A delicate hint of fruit on the side adds just the right amount of natural sweetness to complete this wholesome meal.

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NUTRITION

370kcal
Protein
36g
Fat
4g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

2 tablespoons Plain Greek Yogurt

Half small Apple

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken for about 5-6 minutes on each side until fully cooked and nicely charred. Allow the chicken to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the pasta as instructed on the package. Drain and set aside.

  • 4

    Toss the cooked pasta with the mixed chopped bell pepper and zucchini that have been roasted. To roast vegetables, lightly spray with olive oil and roast in a preheated oven at 425°F for 15-20 minutes until tender and slightly caramelized.

  • 5

    Mix the plain Greek yogurt with a pinch of salt and pepper to create a simple dressing. Drizzle over the pasta and vegetables, gently tossing to combine.

  • 6

    Slice the grilled chicken breast and place atop the pasta medley. Serve with a side of apple slices for a touch of fresh sweetness.

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

Enjoy a light yet satisfying lunch featuring tender grilled chicken paired with whole wheat pasta tossed in a medley of roasted vegetables and a refreshing Greek yogurt dressing. A delicate hint of fruit on the side adds just the right amount of natural sweetness to complete this wholesome meal.

NUTRITION

370kcal
Protein
36g
Fat
4g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup cooked Whole Wheat Pasta

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

2 tablespoons Plain Greek Yogurt

Half small Apple

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 2

    Grill the chicken for about 5-6 minutes on each side until fully cooked and nicely charred. Allow the chicken to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the pasta as instructed on the package. Drain and set aside.

  • 4

    Toss the cooked pasta with the mixed chopped bell pepper and zucchini that have been roasted. To roast vegetables, lightly spray with olive oil and roast in a preheated oven at 425°F for 15-20 minutes until tender and slightly caramelized.

  • 5

    Mix the plain Greek yogurt with a pinch of salt and pepper to create a simple dressing. Drizzle over the pasta and vegetables, gently tossing to combine.

  • 6

    Slice the grilled chicken breast and place atop the pasta medley. Serve with a side of apple slices for a touch of fresh sweetness.